Smoked Salmon, Avocado and Sriracha Aioli on Green Chili Cornbread Waffles

Hubby and I found some delightful smoked salmon and young garlic at the farmer’s market the other day. I love smoked salmon done in small batches by someone local over the type that is commercially done. It just tastes so much better and brings out the wonderful flavors of the fish. This fish was just perfect and I found when I went back for more that Chef Neuhold ships his beautiful salmon. For any of you who might be interested, here’s the link to his website.

The young garlic was new to me. I knew it was edible but had never tried it before. I found it neat because you could use all parts of the garlic plant and yet it was so mild flavored, not like once the garlic has matured. You treat it basically like leeks and peel off all the outside tough leaves, down to the tender yummy pale green stems and then chop them into any type of food where you want garlic flavor or eat it raw in salads. Very yummy!

So we got home with these tasty finds, along with a few others, and I just had to come up with an idea of how to serve them that showcased each beautiful flavor without covering it up. I came up with Smoked Salmon, Avocado and Sriracha Aioli on Green Chili Cornbread Waffles.

You might think the dish is too spicy and hides all the yumminess but it’s all about control of how much of the aioli you use. The chilies and the sriracha just enhanced the flavors of the smokey sweet salmon and the avocado, along with the sweet of the cornmeal. We are having it again as soon as I can make it back to the farmer’s market for more of the smoked salmon.

• Servings: 8
• Time: 45 mins
• Difficulty: easy
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Sriracha Dill Aioli

2 Tbsp. low-fat mayo

1/2 cup non-fat Greek yogurt

2 Tbsp. Sriracha sauce or to taste

Juice from 1/2 lime

1 Tbsp. young garlic, chopped or 1/2 clove garlic

1/2 tsp. dill weed or use 1 tsp. fresh dill

Splash of milk

Salt and pepper to taste

Add all ingredients to a food processor or blender and pulse to combine. Add splash of milk if necessary to thin sauce to desired consistency.

Place in fridge at least 15 minutes before serving to allow flavors to meld.

Green Chili Cornbread Waffles

• Servings: 4-5 round waffles
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3/4 cup all-purpose flour

2/3 cup stone-ground cornmeal

1 1/2 tsp. sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/3 tsp. salt

1/3 tsp. black pepper

1 large egg

3/4 cup + 2 Tbsp. almond milk (or milk of your choice)

1/4 cup olive oil

1/8 cup roasted green chilies, finely chopped

1/4 cup green scallions, chopped

Turn on waffle iron to preheat.

Mix together the flour, cornmeal, baking powder, baking soda, salt and pepper in a large bowl.

Making a well in the center of the flour, add the egg and beat lightly.

Pour in the milk and olive oil, mixing just until combined.

Fold in the green chilies and scallions.

Pour waffle mix into the waffle iron based on the amount needed for your iron and cook until golden brown.

Keep warm in the oven on °200 F until ready to combine or make ahead and reheat in a toaster to re-crisp the waffles.

Assembly

6 to 8 oz. Smoked Salmon, broken up into bite size pieces

2 to 3 oz. soft goat cheese, crumbled

Young garlic or scallions, green tops only, chopped

1 Avocado, sliced

Lay one-quarter of a waffle on servings plate (crisp before using if necessary). Top with slice of avocado, smoked salmon and goat cheese. Lightly drizzle sriracha aioli over the waffle and then sprinkle with young garlic or scallion pieces.

Serve immediately.

More Smoked Salmon recipes:

Smoked Salmon Dip from Lemon and Mocha

Smoked Salmon Tartine with Green Olive Relish and Milk and Honey

Japanese Smoked Salmon and Avocado Rice Bowls from Avocado Pesto

Smoked Salmon Waffles from That Skinny Chick

Oven Baked Brunch Rosti with Smoked Salmon from Taming Twins