Sour Cream-Dill Dressing

1 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 teaspoons grated onion
1 teaspoon grated lemon zest
2 hard-boiled eggs, peeled and chopped
2 teaspoons minced fresh parsley
Salt and freshly ground black pepper, to taste
1 teaspoon freshly squeezed lemon juice

Waffle Batter

4 cups mashed potatoes
1/2 cup all-purpose flour, pre-sifted
3 eggs
2 tablespoons fresh dill, chopped
1 teaspoon baking powder
Melted butter, for waffle iron
2 cups (about 16 ounces) smoked salmon, or 2 1/2 cups grilled salmon, flaked
1 1/2 cups minced whole green onions
6 teaspoons (about 1 ounce) caviar (optional)

For sour cream-dill dressing, combine all of the ingredients and mix
well. Chill until serving time.

For waffles, combine all waffle ingredients. It should be the
consistency of very thick pancake batter. Preheat a waffle iron and
brush the surface with melted butter. Prepare the waffles according
to the machine instructions and cook until golden and crisp. Trim to
3 inches in diameter. Repeat with remaining batter. Keep the
prepared waffles warm in a 250 degree oven.

Assembly: Spray the inside of a stack cylinder with vegetable spray
and place on a small serving platter. Place a waffle round in the
bottom of a cylinder and layer with 1 tablespoon dressing, followed by
1 tablespoon green onions and 1 1/2 ounces salmon. Repeat twice
for each stack, using 3 waffles per stack. Press down on the stack
gently but firmly and remove the cylinder. Garnish with a dollop of
dressing and a teaspoon of caviar. Sprinkle minced green onions a
round base of stack and serve.

Yield: 6 servings

B-man :wink: