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Buckwheat waffles with aquavit-cured salmon and gratinéed aged cheddar

Buckwheat waffles with aquavit-cured salmon and gratinéed aged cheddar

Crispy buckwheat waffles release their nutty aroma as you plate them alongside silky aquavit-cured salmon that melts on the tongue with juniper and dill notes. Golden gratinéed aged cheddar bubbles invitingly, offering rich, creamy contrast. This Scandinavian-inspired dish with buckwheat waffles, cured salmon and cheese delivers sophisticated flavours and satisfying textures in every bite.

Prep: overnight
Cook: 10 to 30 mins
Serves: Serves 3–4
Dietary: Nut-free
Niklas EkstedtBy Niklas Ekstedt
From Saturday Kitchen Recipes

 

Nutri-Score C reflects balanced nutrition from buckwheat waffles, lean salmon, and moderate cheese.
Per serving: approximately 550 kcal, 35g fat (15g saturates), 40g carbs (8g sugars), 4g fibre, 28g protein. Aquavit-cured salmon adds flavour without excess calories.

Equipment

Ingredients

For the aquavit-cured salmon

  • 2 tbsp sea salt
  • 2 tbsp granulated sugar
  • 1 tbsp crushed white peppercorns
  • 1 tbsp lightly crushed juniper berries
  • 500g/1lb 2oz salmon fillet, centre cut, skin removed and boneless
  • 100g/3½oz fresh dill, finely chopped
  • 2 tbsp Swedish aquavit

For the meringue mixture

  • 50g/1¾oz free-range egg whites
  • 20g/¾oz caster sugar
  • 10g cornflour

For the buckwheat waffles

  • 350ml/12fl oz full-fat milk
  • 30g/1oz free-range egg yolks (approximately 1½ yolks)
  • 50ml/2fl oz maple syrup
  • 50g/1¾oz clarified brown butter, melted
  • 250g/9oz buckwheat flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 50ml/2fl oz double cream, whisked to soft peaks

For the gratinéed aged cheddar

  • 25g/1oz butter
  • 25g/1oz plain flour
  • 250ml/9fl oz full-fat milk
  • 150g/5½oz aged British cheddar, such as mature West Country cheddar, grated
  • pinch salt
  • pinch cayenne pepper

Customise

  • Swap aquavit for vodka in the salmon cure; maintains flavour profile
  • Use rye flour instead of buckwheat flour for earthier waffles
  • Substitute Comté for British cheddar in gratinée for nuttier notes
  • Replace juniper berries with caraway seeds for different spice

Method

Aquavit-Cured Salmon (Prepare 24–48 hours ahead)

  1. Mix your cure. Grab a small bowl and combine sea salt, granulated sugar, crushed white peppercorns, and juniper berries – this creates the flavour base that transforms your salmon.
  2. Rub salmon thoroughly. Press this mixture all over the salmon fillet so every bit gets coated; the salt draws out moisture while spices infuse deep flavour.
  3. Layer with dill and aquavit. Nestle the salmon in a dish, pile on chopped fresh dill, then pour over Swedish aquavit – cover tightly and weight lightly in the fridge.
  4. Turn and cure patiently. Flip the salmon every 12 hours during its 24–48 hour cure; this ensures even seasoning throughout. (Do this well ahead – it keeps beautifully for days.)
  5. Slice when ready. Wipe off excess cure, then slice paper-thin against the grain for silky texture.

Meringue & Buckwheat Waffle Batter (Prep 2+ hours ahead, overlaps with salmon resting)

  1. Whip meringue mixture. In a clean bowl, whisk egg whites with caster sugar and cornflour to stiff peaks – this lightens your waffles beautifully.
  2. Start waffle wet ingredients. Whisk milk and egg yolks together, then beat in maple syrup and melted clarified brown butter for rich flavour.
  3. Add dry ingredients. Sift in buckwheat flour, baking powder, and salt, whisking until smooth – buckwheat gives that lovely nutty taste.
  4. Fold in air. Gently incorporate the meringue, then fold through softly whipped double cream – your batter now has perfect lift.
  5. Chill batter. Pop it in the fridge for at least 2 hours (or overnight); this rests the gluten-free flour and flavours meld. (Multitask while salmon cures.)

Gratinéed Aged Cheddar (Make just before serving, 10 mins)

  1. Melt roux base. In a saucepan, melt butter then stir in plain flour – cook 1 minute to banish raw taste without browning.
  2. Build béchamel. Gradually whisk in milk, simmering until thick and smooth; this classic base holds the cheese perfectly.
  3. Melt in cheese. Off heat, stir through grated aged British cheddar until glossy, then season with salt and cayenne pepper.
  4. Gratinée to golden. Pour into heatproof dish, grill hot until bubbling golden, or torch for control. (Caution: watch closely to avoid burning.)

Final Assembly & Cooking (10 mins active)

  1. Heat waffle iron. Preheat hot and grease well – buckwheat batter cooks fast.
  2. Cook golden waffles. Pour batter, close, and bake until deep golden and crisp outside, soft within.
  3. Plate beautifully. Arrange hot buckwheat waffles with sliced aquavit-cured salmon, serve bubbling gratinéed cheddar alongside – dig in while warm.

Tip: Cure extra salmon; it keeps 5 days in fridge. Make batter night before for effortless brunch. Pair buckwheat waffles with aquavit-cured salmon and gratinéed cheddar with crisp Riesling or Aquavit cocktail.

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