Zucchini Waffle With Smoked Salmon And Greens Recipe

Ingredients

2 medium zucchini (each 9 ounces), coarsely grated

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1 clove garlic, smashed

10 ounces baby spinach

1/2 cup unbleached all-purpose flour

1 teaspoon baking powder

2 large eggs, lightly beaten

1/2 cup finely grated Gruyere

2 scallions, trimmed and thinly sliced (1/4 cup)

2 tablespoons chopped fresh dill, plus sprigs for serving

Vegetable-oil cooking spray

1/4 cup creme fraiche or sour cream

4 ounces thinly sliced smoked salmon

Preparation

Sprinkle zucchini with 1 teaspoon salt; toss to coat. Transfer to a colander and let stand 10 minutes. Meanwhile, heat oil and garlic in a medium skillet over medium-high until garlic begins to sizzle. Add spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.

Preheat a waffle iron to medium. In a large bowl, whisk together flour and baking powder. Squeeze zucchini dry in a large potato ricer or a clean kitchen towel; transfer to a bowl. Stir in eggs, cheese, scallions, and dill. Pour over flour mixture and gently stir to combine. (Batter will be very thick.)

Spray waffle iron with cooking spray. Spoon one-quarter of batter (about 1/2 cup) into center; spread into a 5-inch circle and close. Cook until golden brown and crisp, 7 to 9 minutes. Transfer directly to the rack of a 200-degree oven to keep warm while cooking remaining waffles. Serve warm, with spinach, creme fraiche, and salmon, sprinkled with dill sprigs and pepper.