1. Prepare the pickled onions first: In a nonreactive bowl, combine 120 ml (½ cup) water, 60 ml (¼ cup) white wine vinegar, and 30 g (2 tablespoons) sugar. Stir until sugar dissolves. Add the sliced red onion and let sit at room temperature for at least 30 minutes. Drain before using.

2. Preheat waffle iron to medium-high or according to manufacturer’s instructions.

3. In a large bowl, sift together the flour, baking powder, salt, and sugar.

4. In another bowl, whisk the eggs, milk, and melted butter until fully combined.

5. Pour the wet ingredients into the dry and stir gently until just smooth. Do not overmix.

6. Lightly grease the waffle iron if needed. Pour in enough batter to fill without overflowing and cook for 3 to 4 minutes, or until golden and crisp.

7. While waffles cook, slice the avocado into thin wedges and prepare smoked salmon pieces.

8. Place one waffle on each plate. Top evenly with smoked salmon, drained pickled red onions, and avocado slices.

9. Serve immediately, warm, while the waffle retains its crunch.