Ingredients
4-6 people
- Rhubarb:
- 120 g rhubarb, cut into pieces 1 - 2 cm thick
- 150 ml white wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon of salt
- 1 star aniseed
- 1/2 coffee spoon of coriander seeds
- Waffles:
- 125 g butter, melted and slightly cooled
- 210 g wheat flour
- 1 teaspoon baking powder
- 1 teaspoon of salt
- 2 eggs
- 200 ml full-cream milk
- 200 ml cold water
- 70 g Appenzeller® Silver Label, grated
- Finish:
- 200 g smoked salmon
- 100 g sour cream
- Dill
Preparation
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Mix the vinegar, sugar, salt and spices in a saucepan. Bring to the boil over medium heat.
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Put the rhubarb into a heatproof jar. Pour the hot brine over the rhubarb until it is completely covered.
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Leave to cool completely, seal the jar and leave to stand overnight in the fridge.
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Mix the flour, baking powder and salt and put to one side.
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In a large bowl, beat the eggs and stir in the milk.
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Add the flour mixture while stirring all the time. Continue stirring until the dough is completely smooth, without lumps.
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Then pour the cooled butter into the mixture and stir until the butter is completely blended in. Do the same with the water.
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Mix the grated Appenzeller® Silver Label into the batter.
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Preheat the waffle iron and brush with melted butter.
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Pour a generous ladle of batter into the waffle iron and bake until the waffles are golden brown and crispy.
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Serve with sour cream, rhubarb and smoked salmon.
Bon
Appétit
Appétit
