Cornmeal Waffles with Smoked Salmon

• FOR THE BATTER:
• 3 cups/380 grams all-purpose flour
• ½ cup/90 grams fine cornmeal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 ½ cups/840 milliliters buttermilk
• 3 eggs, beaten
• ½ cup/120 milliliters melted butter
• FOR SERVING:
• 1 cup crème fraîche or sour cream
• 1 teaspoon grated lemon zest
• 8 ounces smoked salmon (about 6 large slices), chilled
• 4 ounces salmon roe, trout roe or other caviar (about 6 tablespoons)
• ¼ cup finely chopped chives
• ¼ cup roughly chopped dill

Freshly ground black pepper

1. Make the batter: In a mixing bowl, stir together flour, cornmeal, salt, baking powder and baking soda. Whisk in buttermilk, eggs and butter. Beat briefly to produce a thick batter. Set aside at room temperature.
2. Prepare the condiments: Stir together crème fraîche and lemon zest, and transfer to a serving dish. On a platter, arrange the smoked salmon, caviar, chives and dill.
3. Heat the waffle iron according to manufacturer’s instructions. When hot, ladle in a scant cup of batter. (This amount is for a round waffle with a 7-inch diameter. Adjust quantities for irons of other sizes.) Close the iron, and bake each waffle for 4 to 5 minutes, until well browned and quite crisp. You may hold waffles uncovered on a baking sheet in a 250-degree oven, for up to 20 minutes.
4. To serve, lay a slice of smoked salmon in the center of each waffle. Top with a good dollop of crème fraîche and a heaped teaspoon of caviar. Sprinkle with chives, dill and a bit of black pepper. (To serve as appetizers, assemble a platter in the kitchen: Cut waffles in quarters or wedges, and top each with a small piece of salmon, a dab of créme fraîche and some caviar. Garnish with herbs and pepper.)