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Belgian chef dazzles Washington Post with smoked salmon waffles
Belgian chef Bart Vandaele, owner of the Belga Cafe and the new B Too in the American capital, has wowed the Washington Post’s Bonnie S. Benwick with a dish combining smoked salmon waffles with wasabi-flavoured yoghurt. “Vandaele has been serving smoked salmon waffles, called gerookte zalmwafeltjes in Belgium, at Belga for about six years,” she writes. “At B Too, he has kicked up the presentation with wasabi-flavoured yoghurt. The restaurant roasts its own tomatoes, which are soft and offer deeply concentrated, almost-tomato-paste flavour. On a high-powered, commercial-quality Belgian waffle iron, the chef's smoked salmon waffles took about 6 minutes. A key point in the cooking: he gave the puff pastry room to do its thing by propping open the waffle iron with a sideways spoon (…) The chef recommends a hoppy, fresh beer pairing such as Poperings Hommel Ale or a Belgian saison.”
Read the recipe on the Washington Post’s website.