Waffles with caviar and fish eggs

Waffles with caviar and fish eggs

Our savoury waffles topped with caviar, fish roe and cream will make the perfect gourmet and festive starter. The whole family will enjoy these delicious waffles combined with the fish roe iodized notes and the cream's smoothness creating a very tasty and regressive mix. To get a pretty and colourful final look, alternate caviar, salmon roe, smoked pike roe, lemon cream, herb cream...

Preparation: 30 minutes • Cooking time: 15 minutes

Serves 6

  • 100 g flour
  • 12 cl whole milk
  • 1 tablespoon olive oil
  • 2 eggs
  • 1 bunch of chives
  • Zest of one organic lime
  • 50 g creme fraiche
  • 50 g wild salmon roe
  • 50 g smoked pike roe
  • 50 g Ossetra caviar
  • A few small shoots of purple oxalis
  • Sea salt
  • Freshly ground pepper



For the toppings

  1. In a blender, add half the creme fraiche and half the dill and blend to obtain a very green cream. Fill a piping bag with the cream and put in the fridge.
  2. In a bowl, mix the rest of cream with the lime zests, fill another piping bag with it and place in the fridge


For the waffles

  1. In a bowl, mix the flour with the egg yolks and olive oil, add salt and pepper and slowly pour in the milk, whisking to mix well without lumps. Add the rest of the finely chopped chives and mix.
  2. Beat the egg whites until stiff and fold them gently into the mixture. Heat the waffle tin, grease it with a little olive oil and pour some batter into the waffle moulds.


To prepare the waffles

  1. Once all the waffles have been made, leave them to cool and cut out strips lengthways.
  2. Fill the holes in the waffles with the two creams and the various fish roe and caviar, alternating them, sprinkle with small shoots of purple oxalis and serve.


Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira

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