For the waffles
2 cups of plain flour, spelt works well but ordinary plain is great too
1 tbsp baking powder
1/2 tsp fine sea salt
1 3/4 cups of whole milk
6 tbsp melted unsalted butter
2 large eggs
1 to 2 medium courgettes, grated
1 to 2 avoados, peeled and sliced
200 to 300g smoked salmon (I used beetroot cured smoked salmon for the photo)
8 Tbsp sour cream, mixed with 1 tsp beetroot juice
1 medium red onion, lightly pickled (see below for the recipe)
A handful of fresh herbs and leaves, such as baby beet leaves, rocket, coriander, dill, chives
For the pickled red onion
1 red onion, 1/4 tsp sea salt, juice of 1 lemon or two limes
simply slice the red onion very thinly into half moons, sprinkle with the salt and massage gently, pour over the lemon or lime juice and mix then set aside to marinade for at least 30 minutes.
Warm up your waffle maker.
Place the grated courgettes into a cheese cloth and squeeze out as much liquid as you can, set aside.
Place all the ingredients for the waffles, except for the courgettes, into a large mixing bowl and whisk until thoroughly combined.
Let the batter sit for ten minutes before proceeding.
Add the grated and drained courgettes, stir, then ladle half a cup into your waffle maker, or just enough to cover the base. Cook until lightly golden. Repeat with the remaining batter. Keep the waffles warm in the oven until you are ready to serve and all the waffles are made.
Serve while hot with the smoked salmon, avocado, herbs, sour cream infused with pink beetroot juice, pickled red onions and a glass of ice cold white wine or your favourite bubbles.