Turn brunch into a celebration by pairing these waffles with Spier Cap Classique Brut. The wine\u2019s exuberant bubbles and golden hue complement the crispy waffles, while its apple and citrus notes enhance the smoked trout. The Cap Classique\u2019s balanced mouthfeel and good acidity cut through the richness of the whipped ricotta. Serves four.<\/p>\n
You\u2019ll need:<\/strong> To make:<\/strong> Prepare the waffles and whipped cheese. Whisk together the eggs, oil, sour cream, and milk in a medium mixing bowl. Add the flour and baking powder and stir until almost mixed, then add the spring onions and cheese until no floury bits remain (do not over mix). You\u2019ll have a thick mixture. Set aside while you prepare the whipped cheese. Tip:<\/strong> Leftover waffles can be stored in the fridge for up to two days and refreshed in a toaster. If you want to serve all the waffles warm at the same time, pre-toast them in advance, then refresh them in an oven at 180\u00b0C for a few minutes.<\/p>\n","protected":false},"excerpt":{"rendered":" This easy yet luxurious recipe, served with Spier Cap Classique Brut, is perfect for a breakfast or brunch treat. Turn brunch into a celebration by pairing these waffles with Spier Cap Classique Brut. The wine\u2019s exuberant bubbles and golden hue complement the crispy waffles, while its apple and citrus notes enhance the smoked trout. The […]<\/p>\n","protected":false},"author":7,"featured_media":36631,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[459,7285,350,6907,1329,6468],"class_list":{"0":"post-36630","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-breakfast","9":"tag-brunch","10":"tag-recipe","11":"tag-smoked-trout","12":"tag-spier","13":"tag-waffles"},"yoast_head":"\n
\nFor the waffle mixture<\/strong>– 2 XL eggs, 2 Tbsp extra virgin olive oil, \u00bd cup sour cream, \u00bd cup milk, 1\u00bd cups cake flour, 1\u00bd tsp baking powder, \u00bd to \u00be cup finely chopped spring onions (plus extra for serving, optional), \u00bd cup finely grated hard cheese (Parmesan \/ Pecorino \/ Gruy\u00e8re), salt and pepper, to taste
\nFor topping<\/strong> – \u00bd cup sour cream, 230g ricotta cheese or smooth full cream cottage cheese, 200g cold smoked trout\/salmon ribbons, a small bunch of chives, finely sliced, for serving
\nFor the creamy mustard vinaigrette – 3 Tbsp extra virgin olive oil, 3 tsp fresh lemon juice, 3 tsp mayonnaise, 1 tsp honey, salt and pepper, to taste<\/p>\n
\nTo prepare the whipped cheese, mix the sour cream and cheese in a small blender until smooth and creamy. Set aside.
\nPrepare the vinaigrette. Put all the ingredients into a medium jar with a lid, then shake until well blended. Set aside until ready to serve.
\nCook the waffles and assemble. Heat a waffle maker. Spoon the mixture into the hot machine and cook until golden brown. Serve warm, topped with a dollop of prepared whipped cheese, ribbons of trout, and freshly chopped chives. Finish with a drizzle of the prepared vinaigrette, then serve at once.<\/p>\n