Niklas Ekstedt served up tasty buckwheat waffles with aquavit-cured salmon and gratinéed aged cheddar cheese on Saturday Kitchen.

The ingredients for the salmon are: 2 tbsp sea salt, 2 tbsp granulated sugar, 1 tbsp crushed white peppercorns, 1 tbsp lightly crushed juniper berries, 500g salmon fillet, center cut, skin removed and boneless, 100g fresh dill, finely chopped and 2 tbsp Swedish aquavit.

For the meringue mixture: 50g free-range egg whites, 20g caster sugar and 10g cornflour.

For the buckwheat waffles: 350ml full-fat milk, 30g free-range egg yolks (approximately 1½ yolks), 50ml maple syrup, 50g clarified brown butter, melted, 250g buckwheat flour, 1 tsp baking powder, ½ tsp salt and 50ml double cream, whisked to soft peaks.

For the gratinéed aged cheddar: 25g butter, 25g plain flour, 250ml full-fat milk, 150g aged British cheddar, such as a mature West Country cheddar, grated, pinch salt and pinch cayenne pepper.

See recipes by Niklas in his book titled: The Swedish Cookbook available from Amazon now.