1 hour
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

Rhubarb:

1. Mix the vinegar, sugar, salt and spices in a saucepan. Bring to the boil over medium heat.
2. Put the rhubarb into a heatproof jar. Pour the hot brine over the rhubarb until it is completely covered.
3. Leave to cool completely, seal the jar and leave to stand overnight in the fridge.

Waffles:

1. Mix the flour, baking powder and salt and put to one side.
2. In a large bowl, beat the eggs and stir in the milk.
3. Add the flour mixture while stirring all the time. Continue stirring until the dough is completely smooth, without lumps.
4. Then pour the cooled butter into the mixture and stir until the butter is completely blended in. Do the same with the water.
5. Mix the grated Appenzeller® Silver Label into the batter.
6. Preheat the waffle iron and brush with melted butter.
7. Pour a generous ladle of batter into the waffle iron and bake until the waffles are golden brown and crispy.
8. Serve with sour cream, rhubarb and smoked salmon.

Delicious doesn’t always have to mean complex. Sometimes a thick slice of tasty brioche bread with salty butter No brunch is complete without waffles. These crispy cheese waffles are a combination of sweet and savoury and are therefore the ideal base for all kinds of tasty toppings. Pickled rhubarb and smoked salmon are a perfect combination for spring!

Music:

Belle & Sebastian – Sleep the Clock Around

Listen on  Spotify