Savoury waffles and lemon pepper salmon

"I was visiting the kitchen of a Michelin-starred chef in Bruges, Belgium, when I first saw how dinner waffles, which are not sweet, can be used. The experience inspired this dish with marinated salmon from Andfjord Salmon," says chef, director and photographer Finn-Erik Rognan. 

First, heat the milk with the butter until the butter is melted. Cool the mixture until lukewarm. 

How to make savoury waffles

Dilute the yeast in lukewarm water in a measuring cup. Mix flour and sugar together in a big bowl. 

Add the milk mixture, the yolks and the water and yeast mixture. Whisk until you get a smooth and lump-free batter. 

Let the batter rest for 30 minutes. 

Once the batter has rested, beat the egg whites until stiff and fold them into the batter. Fry the waffles in a Belgian waffle iron until golden and delicious. Place the waffles on a rack. 

How to make the mayonnaise 

Put all the ingredients inside a tall and narrow container. Blitz it with a hand mixer to make mayonnaise. It only takes a few seconds. 

Cut salmon into thin slices. Squeeze plenty of lemon on top and add freshly ground pepper. Leave to marinate for 5-10 minutes. 

Arrange the salmon, mayonnaise, and roe on the waffles. 


Waffle batter

  • Dairy butter 150 g
  • Whole milk 400 ml
  • Sugar 1 tsp
  • Eggs, separate yolk and white 4 pcs
  • Wheat flour 500 g
  • Salt 0.5 tsp
  • Fresh yeast 25 g
  • Lukewarm water 300 ml

Tarragon mayonnaise

  • Egg yolks 2 pcs
  • Water 2 tbsp
  • Dijon mustard 2 tsp
  • white wine vinegar 2 tsp
  • Salt 0.5 tbsp
  • Pepper 0.5 tsp
  • Rapeseed oil 200 ml
  • Fresh tarragon, finely chopped 3 tbsp

Marinated salmon

  • Salmon back loin 200 g
  • Lemon 1 pcs
  • Black pepper, ground 2 tsp
  • trout roe, per waffle 0.5 tsp

Andfjord Salmon is a Norwegian company established in 2014. The company is listed at Oslo Stock Exchange (ANDF), and located at Kvalnes on the northernmost island of Andøya in Vesterålen, Norway.