Summary

Ingredients

• 150 g beetroot, cooked
• 100 g flour
• 5 medium egg (s)
• 1 bunch parsley, fresh
• 1 stalk rosemary
• 1 stalk thyme
• 1 stalk / e dill
• 200 g salmon, (sushi quality)
• 2 spring onion (s)
• 1 small lemon (s)
• 2 tablespoon yogurt, 10% fat or sour cream
• 100 ml milk
• some salt and pepper
• 1 dash oil, for baking
• 1 small shallot (s)

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Instructions

1. For the waffles, coarsely grate the cooked beetroot, finely chop half of the parsley, rosemary and thyme, peel the shallot and cut into fine cubes. Mix these ingredients well with the flour and eggs. Season to taste with salt and pepper.
2. Heat the waffle iron on the highest setting, brush with oil and spread the creamy mixture thinly on the waffle iron. It takes about 4 minutes per waffle. You can eat the waffles immediately or keep them warm in the oven at 40 degrees until all the waffles are ready. This amount makes about 9 waffles.
3. For the salmon tartare, cut the fresh salmon into very fine cubes and mash it even more finely with a fork. Cut the spring onions into fine rings, finely chop the dill and the other half of the parsley, squeeze the lemon. Mix these ingredients in a bowl with the yoghurt and milk, season with salt and pepper to taste and refrigerate for at least 2 hours.
4. Tip:
5. The salmon tartare can also be made 1 day in advance, stored in the refrigerator and served the next day with the warm waffles.