Ingredients
- 1 spaghetti squash (approximately 350 g of flesh)
- 3 eggs
- 150 g of flour
- 1 sachet of baking powder
- 20 cl of milk
- 150 g grated Comté cheese
- 4 slices of smoked salmon
For the sauce
- 1 peeled shallot
-
a few sprigs of chives
- 4 tablespoon(s) of crème fraîche
-
zest of 1 organic lime
-
olive oil
Preparation
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With a metal pick, prick your squash on all sides, then place it on an oiled baking tray and bake for 50 minutes. Then cut it in two, remove the seeds then scrape the flesh using a fork.
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In a salad bowl, beat the eggs then add the flour and yeast. Mix little by little with the milk. Then add the Comté cheese and the drained squash. Salt, pepper. Leave to rest for 30 mins.
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Oil the waffle iron and fill the indentations with dough. Cook the waffles for 4 minutes, turning the waffle iron halfway through cooking.
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Prepare the sauce: mix the chopped shallot and chives with the cream and lime zest.
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Then place half a slice of salmon on each waffle, then add 1 spoonful of lemon-shallot cream.
