These Olive and Rosemary Waffles are surprisingly light – almost delicate. That makes them perfect vehicles for the opulent sauce. The sauce is rich in texture, but it has a nonetheless mellow, comforting flavor – which makes it a flawless backdrop for the intensity of the salmon.
Ingredients for 11 large, Belgian-style waffles, 1 per serving (see notes)
For the sauce:
4 oz. (1/2 cup) water
21¼ oz. (2½ cups) milk, plus for as needed
1 tsp chicken stock reduction, or bullion
2 oz. (4 Tbs) butter
3/4 oz. (1½ Tbs) bacon fat
2½ oz. (1/2 cup) all-purpose flour
3 oz. Manchego, shredded
Salt, to taste
For the waffles:
3 eggs
11 oz. (1½ cups) buttermilk
1/2 oz. (1 Tbs) olive oil
2½ oz. (1/2 cup + 1 Tbs) bread flour
2 oz. (1/2 cup + 1 Tbs) cake flour
1¾ oz. (1/2 cup) whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup minced olives (about 2/3 of a 10-oz. jar)
1/2 tsp dried, crumbled rosemary
11 oz. (or less, to taste) smoked salmon
Black pepper, for garnish
Dried parsley, for garnish
How to do it:
Make the sauce:
- Place the water, milk, and chicken stock reduction into a small pan over low heat, and bring it just barely to the verge of a simmer. Meanwhile, melt the butter and bacon fat in a medium-sized saucepan over medium heat.
- Once the butter has melted, add the flour and stir constantly for about 2 minutes. Slowly pour the milk mixture into the flour mixture, whisking like mad the whole time, and continue to whisk briskly until the sauce blends and thickens – which happens almost instantly. Off heat. Whisk in the cheese. Add salt, to taste. This sauce is intended to be thick and rich, but if it’s too thick, thin it out with additional milk, whisking over lowest heat. Keep warm.
Make the waffles:
- Separate the eggs: the whites into the bowl of a stand mixer, the yolks into a medium-sized mixing bowl.
- To the yolks, add buttermilk and olive oil. Whisk to fully blend.
- Whisk the flours, baking powder and soda, and salt in a large mixing bowl. Make a well in the center. Pour in the egg yolk mixture into the well and mix just until blended. Do not attempt to smooth out the batter; do not overmix. Add the olives and rosemary and mix lightly just enough to distribute the olives.
- Preheat the waffle iron.
- Whip the whites to stiff peaks, about 1½ minutes on highest speed. Fold the whites into the batter.
- Make waffles according to manufacturer’s instructions. Allow batches of waffles to cool on wire racks as you make more.
For me, this means a heaping 1/3 cup of batter per waffle compartment, on setting 5 (of 7).
- Place as many waffles as will fit (or as desired) back into the fully-hot iron, and crisp them for 10 seconds. Garnish each serving with a small ladle of sauce, no more than an ounce of salmon, and the very lightest dusting of pepper and parsley. Serve immediately.
Notes:
I’ve once again used a Mollie Katzen recipe[1] as inspiration. Much credit to and admiration for her wonderful cookbooks!
The Manchego goes beautifully with both the olive and the salmon. You can substitute another sheep’s-milk cheese, however. Cordobes Mitica is a fabulous alternative.
You might consider adding white pepper to the sauce, to taste.
If the sauce turns out to have lumps, pass it through a sieve.
The number of waffles that this batter will produce, as well as the number per serving, will vary according to your waffle maker and how much batter you pour into each waffle compartment. One large, Belgian waffle, with the addition of the sauce and salmon, is a definitely satisfying single serving.
You don’t have to use a Belgian iron for this recipe, although in this case, nice, deep waffle pockets are pure heaven for holding onto loads of that cheesy sauce.
These waffles leftover perfectly. (I guess I’m going to use “leftover” as a verb, and ask for forgiveness afterward.) Pop the waffles in the toaster on setting 4 (of 7) while you gently reheat the sauce, perhaps with a splash of milk. Indistinguishable from fresh. This means that you could prep everything in advance and serve these waffles to breakfast guests on a whim.
Pair these waffles with strong black coffee, juice, a mimosa, or even a well-crafted hard cider. They’re too rich to pair with anything milky, including cream-and-sugar coffee.
[1] Katzen, Mollie. 1997. “Olive Waffles.” Vegetable Heaven (Hyperion) 119.
Olive and Rosemary Waffles with Manchego Sauce and Smoked Salmon
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Light crisp with a rich creamy sauce and smoked salmon…definitely right up my alley!
angiesrecipes recently posted…Cherry Radish Top Twisted Bread Wreath with Cranberries
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It’s been too long since the last time I made savory waffle. These look great, and that sauce looks divine!
Thanks, Lisa!
Nice, at last a savoury waffle! Love this recipe
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Now this is right up my alley. Waffles with a rich, creamy sauce? Count me in.
Thanks, Frank!
Dude. Mind blown. Seriously! I’m vaguely aware of savory waffles, and I vaguely remember eating them once. But they were nothing like this amazing recipe here! I seriously think you could open a cafe and make this your signature dish. Also, if that cafe delivered (say to Saratoga Springs area) then that would be a smart business move. 🙂
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Thanks, David! If I open a café, Saratoga Springs would be the place. I’ve heard that my target demographic lives there.
Oh Mollie Katzen! the broccoli forest and others. such great cookbooks, especially for when my husband was a vegetarian. I learned a lot from her. It’s not all about lentil loaf and buckwheat groats. And THIS is a perfect example. WOW. And such a beautiful presentation. I’m keeping this for when I have morning company next.
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… and I thought I’d seen everthing there was to be done with a waffle! GREG
😉
Looks and sounds absolutely delicious Jeff !
Gloria recently posted…Ricotta tart with honey and figs (Tarta de ricotta con miel e higos)
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Absolutely love the idea of savory waffles. And to top it off with smoked salmon! Brilliant!
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Savory waffles is our favorite way to waffle. (If you are to be forgiven for the verbing of “leftover,” I figure I can use the verb waffle this way…) This combination sounds fantastic.
Yes, I love that use of “waffle!” Thanks. David!
You’re definitely the Waffle King! Fun idea, and a tasty one — I’d love one of these. Thanks!
John / Kitchen Riffs recently posted…The Gin-Gin Mule Cocktail
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Wowzer! This savory waffle recipe is beyond AMAZING! I’m am so hungry now after reading your post. The entire dish is so beautifully put together with all these flavorful ingredients. I could drink the sauce alone and be perfectly happy. But then you topped the waffles with it. Wonderfully executed. Thanks for sharing.
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What an elegant combination Jeff! I am so intrigued by the Manchego sauce. An absolutely gorgeous flavor profile, I need to make this ASAP!
Thanks, Shannon!
Jeff, I’m a huge fan of waffles. We have them every Thursday night after eating our pea soup (it’s a Swedish thing). But, I never had such a savory waffle dish. Sounds fantastic. I’ll have to pass on the soup Thursday night and focus on your Olive and Rosemary Waffles. Thanks for sharing.
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I don’t know if you should pass on the soup!savory waffles and soups sounds like an interesting combo!
Perfect combination of flavours Jeff. I would serve this one for brunch and as an appetizer, too !
2pots2cook recently posted…Spicy Tuna Cakes Recipe
I hadn’t thought of appetizers!
I love waffles, Jeff. But in my country I have never tasted Manchego sauce. Thank you for the recipe you gave. Greetings from Indonesia.
Thank you, Himawan. If you decide to try these waffles, you might use Swiss cheese.
Smoked salmon is the best. Looks yummy!!!
Thank you, Gloria!
Dear Jeff, we also love waffels around here but I only prepare savory waffles every once in a while, usually they involve sweet or regular potatoes. Your waffle has the added element of a Manchego cheese sauce and salmon, which makes this recipe of yours a perfect dinner or lunch. Belgian style waffles are simply the best, chunky as they are, they can take on a lot of different toppings!
Fabulous recipe and post!
Happy weekend!
Andrea
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Mmm, now this is a delicious combo I could get absolutely behind! I love the idea of a savoury waffle served with delicious cheese sauce and topped with smoked salmon… Perfect weekend breakfast in my book, Jeff!
Katerina recently posted…Zucchini tart
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Waffles. Again Jeff you remind me of something I used to love and haven’t made in ages. And with a manchego sauce? Now that sounds interesting!
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Savory waffles are so fun, and adore Manchego. And in a waffle, oh my. 🙂 ~Valentina
Thanks, Valentina!
What a great idea for a summer brunch! Love savoury waffles and this one looks absolutely delicious. I was glad to read that they leftover well because we could never go through 11 waffles without serious consequences!
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Jeff,
This is such an interesting idea and I love all the flavors. We much prefer savory to sweet when it comes to the meal.
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What an amazing recipe Jeff! Savory waffles is something we haven’t tried yet, but we will definitely give this one a try. This addition of olives and rosemary in the batter is very intriguing. These waffles would make an excellent brunch 🙂
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Oh, it would make a wonderful brunch! Thanks for the kind words!