Dill Waffle

• 4 dl all-purpose flour
• 1/4 lemon peel, finely grated (zest)
• 1 tbsp honey
• 1 tsp baking powder
• 3 dl milk
• 4 eggs
• 100 g melted butter
• 1 tbsp dill, finely chopped

Directions:
Blend the dry ingredients in a bowl or mixer, and gradually add the milk and honey, a little at a time. Mix the batter regularly to avoid lumps.
Then stir in the eggs and add melted butter.
Allow the batter to rest and swell for 1/2 hour.
Bake the waffles and serve them warm.

Shrimp & Horseradish Sour Cream

• 400 g Englesviken hand peeled shrimps, drained of brine
• 1 dl Sour cream, lightly whipped
• 1 dl mayonnaise
• 2 tbsp fresh horseradish, grated
• 1/4 grilled lemon salmon roe

Directions:
Stir together sour cream, mayonnaise, horseradish and juice from a grilled lemon. Add shrimps and season to taste.
To serve: Cut the waffle into the desired shape.
Place hand peeled shrimps, salmon roe, dill and grilled lemon on top.