To make the waffles, whisk eggs, buttermilk and oil in a large jug

Place flours, baking powder and salt into a large bowl, make a well in the centre and whisk the egg mixture into the flour to form a smooth batter

Using waffle dosing cup, pour 1/2 cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter

To make the dill and caper cream, beat together the dill, creme fraiche, lemon zest, juice and capers until well mixed; set aside

Select BUTTERMILK setting and dial up 6 on the browning control dial

Preheat until orange light flashes up and the word HEATING disappears

To serve, top each waffle with slices of smoked salmon and a dollop of the caper cream