Buttermilk waffle with Almnäs Tegel, chicken liver mousse, grilled onions and preserved lemon.

This waffle is something special! We serve it with a smooth chicken liver mousse, grilled Roscoff onions, preserved lemon and an awesome shallot vinaigrette. As a final touch, we shave a generous amount of delicious Almnäs Tegel cheese over the whole thing. Here you can of course replace Almnäs Tegel with another tasty hard cheese that you like.

Enough for 10 people as an appetizer/snack.

Buttermilk waffle

  • 75g Butter
  • 200g Plain flour
  • 2 tsp Baking powder
  • 5 g Salt
  • 20 g Granulated sugar
  • 2 Eggs
  • 220 g Buttermilk
  • 90 g Beer
  • 1/2 Baking potato

Bake the potato at 180°C for 40 minutes. Press the potato. Brown the butter. Separate the eggs and whisk together the yolk, buttermilk and beer.
Mix the flour, baking powder, salt, baking potatoes and sugar. Fold the dry ingredients into the buttermilk mixture. Beat the egg whites into a stiff meringue and fold into the batter. Cook the waffles for about 3-4 minutes until they are nice and golden.

Chicken liver mousse

  • 1 pc Banana shallots
  • 1 clove of garlic
  • 15 g Butter
  • 30 g Cognac
  • 30 g Port
  • 30 g Madeira
  • 100 g Chicken liver
  • 1 Egg
  • 25 g Double cream
  • 4 g Salt
  • 1 g Pepper


  • 100 g Butter (melted)
  • 100 g Double Cream

Finely chop the onion and garlic. Sweat the onion in the smaller amount of butter in a saucepan. Add the alcohol and reduce until 30% of the liquid remains. Cool the liquid in an ice bath. Mix the chicken liver, reduction, eggs, the small amount of whipping cream, salt and pepper into a smooth paste.

Add the melted butter in a fine stream while mixing. Strain the batter. Pour the batter onto a baking sheet and bake in the oven at 120°C for 15-20 minutes to an internal temperature of 72°C. Chill in Blastchiller until cold. Whip the chicken liver with cream according to instructions.

Charred Roscoff onions

  • 10 Roscoff onions
  • 100 g Pickling liquid

Peel the onions and cut them in half. Fry the onion on the cut side in a dry pan and at the same time burn with a gas burner until blackened.
Slice according to instructions. Place in vacuum bag with pickling liquid. Seal in a vacuum machine. Leave to rest on the bench. If you don’t have a vacuum machine, leave the onions in a bowl or plastic bag until it’s time to serve.

Puffed rice

  • 20 g Black rice

Heat the frying pan until it is smoking hot. Fry the rice in a dry hot pan until it puffs.

Poached lemon

  • 1 Lemon
  • 30 g Meadowsweet syrup
  • 100 g Sugar
  • 200 g Water
  • 4 cl Vodka

Thinly slice the lemon on a mandolin. Remove the pips and cut into smaller cubes. Bring the water, sugar and meadowsweet syrup to the boil.
Add the lemon and cook until the mixture reaches a syrup consistency. Finish with vodka.

Shallot vinaigrette

  • 60 g Olive oil
  • 15 g Dijon
  • 1 Banana shallot
  • 20 g Sherry vinegar

Finely chop the shallots. Mix the Dijon mustard, sherry vinegar and shallots and whisk in the olive oil. Season to taste with salt and pepper.


  • 70 g Almnäs Tegel
  • Watercress
  • Cornflower