Smoked Salmon Waffles with Scallion Cream Cheese

Directions

In a medium bowl, whisk the flour, cornmeal, yeast, and 3/4 tsp. salt. Add the milk and eggs, and whisk until just combined. Cover with plastic wrap and refrigerate until the batter is bubbly and has risen a bit, about 2 hours. Meanwhile, whisk the heavy cream, 1/2 cup of the cream cheese, scallions, and 1/4 tsp. salt in a medium bowl until smooth. Refrigerate until ready to serve the waffles. Heat the oven to 200°F. Heat a waffle iron. Put the remaining 2 Tbs. cream cheese, the chopped salmon, dill, horseradish, lemon juice, 1 tsp. salt, and 1/2 tsp. pepper in a food processor and pulse to combine. Whisk the mixture into the waffle batter until almost smooth. Cook the waffles according to the waffle iron manufacturer’s directions until golden and crisp. Whisk the cream cheese mixture with more heavy cream to loosen it. Serve the waffles topped with sliced salmon, a drizzle of cream cheese, and dill, if you like.