Ingredients:

  • 2 x 6 oz cans Pink or Red Salmon, drained and flaked
  • ½ cup Panko breadcrumbs, plus extra for dredging
  • 1 large egg, lightly beaten
  • 2 tbsp Crème fraîche (or Greek yoghurt)
  • 1 tbsp Lemon juice
  • 1 tbsp Fresh dill, finely chopped
  • 1 tbsp Fresh chives, finely snipped
  • ½ tsp Sea salt
  • ¼ tsp Black pepper
  • 2 tbsp Olive oil or neutral frying oil, for cooking
  • 1 ½ cups All-purpose flour
  • 1 tbsp Baking powder
  • ½ tsp Sea salt
  • 1 large egg, separated (yolk and white)
  • 1 ¼ cups Buttermilk, shaken well
  • 4 tbsp Unsalted butter, melted and cooled slightly
  • 2 tbsp Fresh chives, finely snipped
  • ½ cup Crème fraîche (full-fat)
  • 1 tbsp Lemon juice, fresh
  • 2 tbsp Fresh dill, finely chopped
  • Pinch of black pepper

Instructions:

  1. Prepare the Salmon Cake Mixture: In a bowl, combine the flaked salmon, ½ cup Panko, egg, crème fraîche, lemon juice, salt, pepper, dill, and chives. Mix gently until just combined—do not overmix.
  2. Shape and Chill: Scoop the mixture into 8 equal portions. Gently form into patties (approx. 1 inch thick). Place on a parchment-lined baking sheet. Sprinkle the remaining Panko lightly over the tops and bottoms. Chill for 30 minutes to ensure structure.
  3. Make the Crème: Combine all ingredients for the Lemon-Dill Crème (crème fraîche, lemon juice, dill, pepper) in a small bowl. Whisk until smooth. Refrigerate until serving.
  4. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a large bowl.
  5. Combine Wet Ingredients: In a separate bowl, whisk the egg yolk, buttermilk, and melted butter until homogenous.
  6. Mix Batter: Pour the wet mixture into the dry ingredients. Mix until just combined (lumps are fine). Fold in the chives.
  7. Whip the Egg White: In a clean bowl, whisk the remaining egg white until stiff peaks form. Gently fold the egg white into the waffle batter in two additions using a rubber spatula to keep the waffles light and airy.
  8. Cook the Salmon Cakes: Preheat the oil in a heavy-bottomed skillet over medium heat. Gently place the chilled salmon cakes in the pan (work in batches). Cook for 5–6 minutes per side, until deeply golden brown and heated through. Drain on paper towels.
  9. Cook the Waffles: While the cakes are cooking, preheat your waffle iron. Ladle the batter onto the hot iron. Cook until the waffle is crisp and golden brown (3–5 minutes). Keep cooked waffles warm in a low oven while the remaining batch cooks.
  10. Plating: Place one warm waffle on each plate. Top immediately with two hot salmon cakes and a generous dollop of the Lemon-Dill Crème. Serve immediately.