Champagne Breakfast for Show Week

The Food Union - Herb Waffles with Smoked Salmon & Fennel Cucumb

In Canterbury we have Show Week at this time every year, which is fantastic excuse to get dressed up in your fancy clothes complete with fascinator (for the girls - google it if you haven't heard the term), and go watch the horse racing.  As part of Show Week there are a myriad of Champagne Breakfasts and sponsored events to attend, which by the end of the week most people need to followup with some extended couch time and a quiet weekend.

I'm always on the lookout for something slightly different to serve at a champagne breakfast - and as many foodies say "always start the day right with a good breakfast", particularly if there is some alcohol involved! This Herb Waffle with Smoked Salmon and Fennel Cucumber Salad caught my eye and is perfect for any early summer breakfast or brunch. It's super tasty and a great stomach liner for all that early morning champagne. Enjoy!



Recipe by Emma Knowles


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Herb Waffles
270 gm plain flour
3 tbsp each finely chopped dill & chives
finely grated rind of 1 lemon
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp sea salt
440 ml buttermilk, well shaken
2 eggs
100 gm butter, melted and cooled

Fennel & Cucumber Salad
1 baby fennel bulb, thinly sliced on a mandolin, placed in acidulated water, fronds reserved
½ small telegraph cucumber, sliced into ribbons with a vegetable peeler
¼ cup coarsely torn flat-leaf parsley
1 golden shallot, thinly sliced
1½ tbsp buttermilk
1½ tbsp extra-virgin olive oil
1 tsp each white wine vinegar and lemon juice, or to taste

To Serve
400 gm smoked salmon
small rocket leaves
chive flowers for garnish
lemon wedges

Serves: 4 - 6 


Herb Waffles
Combine flour, herbs, rind, baking powder, bicarbonate of soda and sea salt in a bowl, and make a well in the centre. Whisk buttermilk, eggs and melted butter in a separate bowl to combine, add to well in the dry ingredients, mix to combine and set aside to rest (30 minutes). Preheat a waffle iron and cook batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes) and keep warm.

Fennel Cucumber Salad
Combine fennel and cucumber with parsley and shallot in a bowl. Whisk remaining ingredients in a separate bowl to combine, season to taste, drizzle over fennel cucumber mixture and toss to coat.

To Serve
Pile slices of smoked salmon, with a few rocket leaves on warm herb waffles. Top with fennel cucumber salad, chive flowers, fennel fronds and serve with lemon wedges.

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018