Caramelized Onion Waffles with Dilled Trout Salad
Salads Recipes
Preparation Time: 45 minutes
Start to Finish Time: 105 minutes
Yield: 6 servings
Sweet waffles are the canvas for this light fish salad. The presentation is visually stunning, and the recipe is easy to prepare.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher or sea salt
- 3 eggs
- 2 cups milk
- 3/4 cup (1-1/2 sticks) butter, melted
- Caramelized Onion
- 3 egg whites
- Nonstick cooking spray
- 2 cups baby salad greens or mesclun mix
- Dilled Trout Salad
In a mixing bowl, sift flour, baking powder, and salt. In a separate bowl, beat whole eggs, milk, and butter together until incorporated. Combine the dry and wet ingredients, then add Caramelized Onion. In a small bowl, beat egg whites until they form soft peaks, then fold them into the batter.
Heat a waffle iron and coat with nonstick cooking spray. Pour 1/2 cup batter onto the waffle iron, then cook until waffles are crisp. Repeat with remaining batter. Keep finished waffles warm. When ready to serve, top each waffle with a small mound of salad greens and Dilled Trout Salad.
Caramelized Onion
- 3 tablespoons butter
- 1 large onion, sliced thin
- Kosher or sea salt and freshly ground black pepper, to taste
Heat butter in a heavy skillet over medium heat. Add onion, season with salt and pepper (about a pinch of each), and reduce heat. Cook, stirring often, until the onion caramelizes and becomes golden brown, about 25 to 30 minutes. Remove onion to a plate and let cool.
Dilled Trout Salad
- 8 ounces smoked trout, flaked
- 3⁄4 cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon grated fresh horseradish
- 1 cucumber, peeled, seeded, and diced fine
- Kosher or sea salt and freshly ground black pepper, to taste
Combine all ingredients, then let rest in the refrigerator at least 1 hour or overnight.
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