Spinach and Ricotta Waffles with Smoked Salmon

Spinach and Ricotta Waffles with Smoked Salmon

Servings: 6
Prep. Time: 5 - 10 minutes
Cook Time: 10 - 15 minutes

Spinach and Ricotta Waffles with Smoked Salmon makes a tasty, savoury option for breakfast, brunch or even a light lunch.


  • 100g baby spinach
  • 160g ricotta cheese
  • 100ml semi skimmed milk
  • 2 large eggs, seperated
  • 120g plain flour
  • 1 tsp. baking powder
  • Zest of 1 lemon
  • 1 tsp. lemon juice
  • 1 tsp. salt
  • 40g butter
  • 6 eggs
  • 1 tsp. white wine vinegar
  • 240g smoked salmon
  • 60g watercress
  • 120g crème fraiche
  • Sea salt and freshly ground pepper


  1. Wilt the spinach by placing in a colander and pouring boiling water over it. Drain the excess water by pressing between two paper towels. Chop finely with a knife.
  2. Place the ricotta, milk and egg yolks into a bowl and mix well to combine, until smooth.
  3. Stir in the flour, baking powder and salt and gently mix, to make a smooth batter.
  4. Beat the egg whites, until they become foamy and then fold them into the batter.
  5. Add the spinach, salt, lemon juice and zest to the waffle batter, gently stirring to combine.
  6. Rest the batter for 5 minutes.
  7. Insert the waffle plates and preheat the Waffle & Pancake Maker to medium.
  8. Grease the waffle plates with the butter. When the green indicator light shows, pour approximately 60ml of batter into each waffle plate. Gently spread the batter into the plates and cook for 3 - 3½ minutes. Remove and repeat with the remaining batter.
  9. Whilst the waffles are cooking, put a saucepan of water on a bring to the boil, turn down to simmer and add the vinegar to the water. Gently break the eggs into the simmering water and poach for approximately 5 minutes. Once the eggs are cooked, remove with a slotted spoon ensuring that all water has drained off.
  10. To serve, cut the waffles in two, diagonally and place in the centre of each plate.
  11. Top with the smoked salmon and a poached egg. Place the watercress on the plate, along with a dollop of crème fraiche.
  12. Season with sea salt and freshly ground pepper.

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