Preparation

• In a medium bowl, whisk the flour, cornmeal, yeast, and 3/4 tsp. salt. Add the milk and eggs, and whisk until just combined. Cover with plastic wrap and refrigerate until the batter is bubbly and has risen a bit, about 2 hours.
• Meanwhile, whisk the heavy cream, 1/2 cup of the cream cheese, scallions, and 1/4 tsp. salt in a medium bowl until smooth. Refrigerate until ready to serve the waffles.
• Heat the oven to 200°F. Heat a waffle iron. Put the remaining 2 Tbs. cream cheese, the chopped salmon, dill, horseradish, lemon juice, 1 tsp. salt, and 1/2 tsp. pepper in a food processor and pulse to combine. Whisk the mixture into the waffle batter until almost smooth.
• Cook the waffles according to the waffle iron manufacturer’s directions until golden and crisp.
• Whisk the cream cheese mixture with more heavy cream to loosen it. Serve the waffles topped with sliced salmon, a drizzle of cream cheese, and dill, if you like.