Salmon waffle with horseradish dip

Preparation

* Pesto:
We start by making the pesto. This time we’re not doing it the classic way with basil + pine nuts. We’re choosing dill, chervil + sunflower seeds instead. Put a handful of chervil, a handful of dill, and a handful of sunflower seeds in the blender. Add 2 tablespoons of Parmesan shavings. Blend everything + while blending, add olive oil until you reach the desired thickness. Then season with pepper + salt. 

* Waffle:
Cut out circles from the puff pastry using a drinking glass. Cut out 2 circles for 1 waffle. Spread both sides with the pesto. Top 1 circle with slices of zucchini, mozzarella, and smoked salmon. Close the waffle with the other circle. Press it shut nicely like a ravioli. Bake the waffle for 6 minutes on setting 5.

* Dip:
Mix the sour cream with the zest and juice of one lime, freshly grated horseradish, finely chopped dill, season with pepper + salt. Serve in a separate pot with trout roe and a sprig of dill