Northwestern Waffle Dippers

• 1 1/ 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs
• 1 1/ 2 cups milk
• 1/ 3 cup vegetable or canola oil
• 1/ 2 cup shredded roasted or cured salmon
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh chives
• 1/ 4 cup grated parmesan cheese
• 3/ 4 cup greek yogurt
• 1/ 4 cup sour cream
• 1/ 2 teaspoon minced fresh garlic
• 1 1/ 2 tablespoons minced fresh dill
• 2 tablespoons fresh lemon juice
• 1/ 2 teaspoon salt
• 1/ 4 teaspoon cracked black pepper
• 2 dashes hot sauce (optional)

In a small bowl, mix dry ingredients and set aside. In another bowl, whip egg yolks until pale in color, whisk in vanilla and oil. Whisk in half of the milk and the flour mixture, then add the second half, gently combining. Do not over mix.

Place egg whites in a dry clean bowl and whip with an electric mixer until they form stiff peaks. Gently fold egg whites into batter. At this point, scatter the shredded salmon, dill, chives and Parmesan into the batter and fold in gently to combine.

Preheat Waffle Dipper according to directions and spray or brush with oil or butter. Spoon about 3 tbsp. of batter into each well, close the lid onto other side of pan, then turn pan over and cook for 2 minutes on that side over medium heat. Turn pan over again and cook for additional 1 ½ -2 minutes. Turn the dippers into a plate and repeat the process, oiling the pan as needed. Place the dippers in a warm oven while preparing the rest.

Dipping Sauce:

While the Waffles are cooking, combine all ingredients in a medium bowl and whisk together.  Taste the sauce and adjust seasoning as desired. Keep refrigerated until ready to serve. Can be made 1 day in advance and kept in the fridge.