for 6 pieces

Egg mixture

2 bunch	wild garlic, roughly chopped
1 bunch	flat-leaf parsley, roughly chopped
4	eggs

Batter

400 g	white flour
2 tsp	baking powder
1 tsp	salt
3 dl	milk
100 g	butter, melted, left to cool

To serve

150 g	smoked salmon, sliced
100 g	crème fraîche
¼ tsp	salt
a little	pepper
10 g	Micro Greens
1	organic lemon, use grated zest

How it's done

Egg mixture

Puree the wild garlic and parsley with the eggs. Preheat the oven to 60°C and warm a plate.

Batter

Mix the flour, baking powder and salt in a bowl, create a well in the middle. Pour the milk and butter into the well along with the egg mixture, whisk into a smooth batter using the whisk on a mixer.

Waffles

Heat up the waffle iron. Place approx. 3 heaped tbsp of batter onto the waffle iron for each waffle. Cook the waffles for approx. 5 mins., remove and keep warm. Repeat these steps with the remainder of the batter.

To serve

Plate up the waffles, top with the salmon. Season the crème fraîche, spread on top of the salmon, garnish with the micro greens and lemon zest.

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