Mix the flour, baking powder, eggs, butter, ¾ teaspoon salt, ¼ teaspoon pepper, and buttermilk until well combined. Wash the dill, dry it, remove the stems, and chop finely. Cut a slice of smoked wild Alaskan red salmon into small cubes and add it to the batter along with the chopped dill. Cook the mixture in a pre-greased waffle iron (preferably Belgian) until the waffles are golden brown.

For the dip, wash the lime with hot water, dry it, zest a little of the skin, cut it in half, and squeeze its juice. Mix the yogurt with the lime zest and juice, and season with salt and red chili flakes.

Wash and dry the lettuce. Mix the olive oil, lemon juice, mustard, and maple syrup; season with salt and pepper. Marinate the lettuce with this dressing.

Serve the waffles with the remaining smoked wild salmon, the salad, and the lime dip. Garnish with dill and enjoy.