After a trip to the North of Scotland to visit Sutherland's of Portsoy and Glenglassaugh Distillery, I returned with a packet of Glenglassaugh Torfa whisky smoked salmon. It was my turn for sunday breakfast making, so I thought it was time for waffles and posh ones at that!
Sutherlands of Portsoy have partnered up with nearby distillery, Glenglassaugh, to produce salmon smoked in a traditional kilnhouse over whisky barrel shavings from Glenglassaugh, before being infused with the distilleries only peated expression - Torfa Single Malt. The whisky taste isn't too strong, enough to notice but not overpower.
Ingredients
250g flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
350ml milk
70ml of sour cream, plus more for serving
1 (heaped) tablespoon capers, drained.
3 tablespoons chopped fresh chives, plus more for garnish
Sliced smoked salmon
Method
Preheat a waffle maker according to the manufacturer's directions.
In a large bowl, whisk together the flour, baking powder and salt.
Form a well in the centre and add the eggs, milk and sour cream.
Whisk together the wet ingredients incorporating the dry ingredients.
Add the capers and chives.
Mix well.
Cook until golden brown.
Top the waffle with a few slices of smoked salmon, a dollop of the sour cream and some chives or dill.
