Waffles Method

1. In a medium-sized bowl, whisk together butter, buttermilk, Maille Mustard and egg yolks until well combined.
2. In the bowl of a stand mixer, beat the egg whites until stiff peaks form, about 2 minutes.
3. In a separate large bowl, whisk together all dry ingredients. Then gently stir in the buttermilk mixture before very carefully folding in the egg whites with a few strokes (about 12-14). The mixture won’t be fully combined, and you should still see bits of the egg whites.
4. Preheat your waffle maker, then spray with cooking spray. Use about ¾ cup (180 g) of batter per waffle and cook the waffles according to the manufacturer’s directions.

To make the sauce

1. In a small bowl stir together the sour cream, crème fraîche, Maille Mustard, dill, pepper, salt and lemon juice. The sauce can be used immediately or made up to 24 hours in advance and stored in an airtight container in the refrigerator.

To serve the waffles

1. Top with smoked salmon, sliced avocado, greens, chives and finish with a drizzle of the creamy dill sauce.

Notes

If you don’t have buttermilk, you can use 1 ¾ cup (420 ml) milk mixed with 1 tbs (15 ml) of Maille Apple Cider Vinegar. Just stir to combine and let the mixture sit for 2-3 minutes before using it.

The cornmeal helps to make the waffles extra crispy, but if you don’t have it, simply use an additional ¼ cup (30 g) of flour.

For the dill sauce, if you don’t have sour cream, you can use Greek yogurt, and if you don’t have crème fraîche, you can just omit it and use an additional 2 tbs (30 g) of sour cream or Greek yogurt.

Instead of smoked salmon, you can use bacon or ham. You can also add on a poached egg.