Smoked
Salmon Johnny Cakes
1 cup cooked wild rice
2 eggs, beaten
3 ounces unsalted butter, melted
1 1/2 cups
buttermilk
1/2 cup unbleached wheat flour
1/2 cup blue corn meal
1/2 teaspoon salt
2 1/2 teaspoons baking
powder
Corn oil
4 Tbsps crème fraiche or sour cream
4 tsps fresh chives, minced
6 ounces wild Alaskan smoked
salmon, sliced thin
In a medium bowl, mix wild rice, eggs, butter and buttermilk.
In a separate bowl sift
together flour, corn meal, salt and baking powder. Add buttermilk mixture to flour mixture. Do not over-mix. Let rest for
5 minutes.
Heat cast iron pan or griddle with a small amount of oil over medium low heat until oil shimmers. Using
a 1/4 cup measure, carefully ladle batter into hot oil and cook until edges brown and top is bubbly. Turn and cook other side
for about 1 minute or until done (if batter becomes too thick, add water as needed). Divide the Johnny cakes onto individual
plates and serve with smoked salmon topped with a dollop of crème fraiche and chives.
