Stacked & Jacked: Savory Smoked Salmon Chaffles

Continuing on with my February protein experiment, and back on the chaffle train! Smoked salmon and dill chaffles topped with a creamcheese sauce and a smoked salmon “rose.”

If you know me, you know I rarely use recipes. Hell, I rarely even need to measure. I’m an intuitive chef. This is all well and good when you are not specifically tracking your intake. Now that I am back to tracking, I am at least keeping a “rough list” of the ingredients in each recipe. This means that you’re more likely to have an actual recipe to follow, and you can determine what your macros are based on your own ingredients. My pain of tracking equals your pleasure in the form of recipes! Here are my ingredient guidelines:

• Go organic when ever possible.
• Avoid “unknown” ingredients.
• Stay away from anything processed.

All the above being said, I recorded the recipe I used for the chaffles. I did not write down the one for the cheese sauce, because I did not measure. That was a blend of cream cheese, heavy whipping cream, with cheddar, swiss & gruyere cheese. Make your own cream cheese sauce – it is FABULOUS with the salmon. All about that flavor profile.

Smoked Salmon & Dill Chaffle Recipe

Makes: 4 Waffles (you can stretch it to make more if you’d like)

• 2 Large Eggs
• 3oz Mozzarella Cheese
• 3oz Smoked Salmon
• 1.5 tsp Baking Powder
• 1/8tsp Dill
• ¼ tsp Onion Powder
• 1/8 tsp Garlic Powder
• Salt & Pepper (to taste)
• Optional – 2TB Almond Four (makes them puffier but watch dem carbs)

1. Add all ingredients EXCEPT SALMON in a small bowl. Use a fork to mix until well combined.
2. Plug in your mini-waffle maker and while it heats, the batter will “rise.”
3. Spray the waffle maker with the oil of your choice (I like coconut oil).
4. Scoop about 1TB of “batter” into the waffle maker. Take ¼ of the salmon and lay on top of the batter. Scoop another 1/2TB on top of the salmon. Close the waffle maker (pray it isn’t overfull) and allow to cook until the chaffle is golden brown and a little crispy. Usually 3-5 minutes per waffle. Repeat x3.

Enjoy!