Golden waffles with sweet corn and spring onion get a fresh, zippy topping of smoked trout, lemon cream and dill. A savoury lunch you can have on the table in about 35 minutes.
Corn gives these waffles a gentle sweetness and little juicy bites, while spring onion adds a mild savoury note. Buttermilk makes the batter slightly tangy and helps keep the inside tender; baking powder gives the waffles extra lift. Smoked trout is rich and salty on its own, so the cream brings a fresh, peppery touch with horseradish and lemon. Dill ties those flavours to the fish without making the dish feel heavy.
A well-preheated waffle iron matters more than a complicated batter. The heat quickly browns the outside, giving the waffles crisp edges without drying them out before they’re cooked through. So mix the batter only until the flour is just incorporated: a few small lumps are fine. Mixing for too long develops more gluten and can make the waffles tough. Don’t open the iron too soon; if a lot of steam is still escaping, the outside usually isn’t firm enough yet.
Fresh corn kernels work well when they’re in season, but frozen corn is good all year round. Thaw it first and pat away any excess moisture. Tinned corn works too: rinse the kernels and drain them well so the batter doesn’t become watery. Use sour cream for a fresh, full flavour, or crème fraîche if you’d like a slightly richer topping. Jarred horseradish is handy; start with a small amount and add more if you want a more pronounced heat. Lemon keeps the cream lively and cuts through the smoky flavour of the trout.
Serve the waffles as soon as they’re cooked; stacking them on a plate makes them go soft more quickly. For brunch, you can mix the cream ahead of time and keep it covered in the fridge, then flake the trout over the waffles just before serving. The waffles are also delicious with a simple green salad or cucumber for extra freshness. If you want to cook them ahead, arrange them in a single layer on a rack and warm them briefly in an oven at about 180 °C; this will bring back some of their crispness. Store smoked trout according to the instructions on the packaging and keep the cream chilled.
Preheat the waffle iron. In a bowl, mix the flour, baking powder and salt.
In a second bowl, beat the eggs with the buttermilk and melted butter. Pour this into the dry ingredients and stir briefly, just until the flour is incorporated. Fold in the corn and spring onion; don’t mix more than necessary.
Lightly grease the waffle iron with oil. Cook the batter in batches according to the appliance instructions, usually 3–5 minutes per waffle, until the waffles are golden brown and cooked through. Place them on a rack while you cook the rest.
Stir the sour cream with the horseradish, lemon zest and lemon juice until smooth. Taste and add a little more horseradish if you like.
Arrange the trout over the warm waffles. Spoon on the horseradish cream and finish with dill and black pepper. Serve immediately.
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