INGREDIENTS

INSTRUCTIONS

Softened cream cheese and finely chopped scallions or sour cream and
salmon caviar for topping.  Preheat your waffle iron. If you want to
hold the finished waffles  until serving time, preheat your oven to
200'F.  Melt the butter; reserve. In a large bowl, whisk together the
flour,  baking powder, salt and pepper. In another bowl, whisk together
the  milk and eggs until well blended. Pour the liquid ingredients over
the dry ingredients and whisk gently to combine. Fold in the salmon,
onion, dill and melted butter.  Lightly butter or spray the grids of
your iron, if needed. Brush or  spray the grids again only if
subsequent waffles stick.  Spoon out 1/2 cup of batter (or the amount
recommended by your waffle  maker's manufacturer) onto the hot iron.
Spread the batter evenly  over the grids with a metal spatula or wodden
spoon, stopping right  before the edge. Close the lid and bake until
golden and crisp. Serve  immediately or keep the waffles, in a single
layer, on a rack in the  preheated oven while you make the rest of the
batch.  To serve: Add a scoop of cream cheese and a sprinkling of
chopped  scallions or a generous spoonful of sour cream and some salmon
caviar.  From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 66.6mg
Sodium: 707.9mg
Potassium: 206.6mg
Carbohydrates: 27g
Fiber: 1.2g
Sugar: 3.8g
Protein: 6.9g