Atlantic Smoked Salmon with Johnnycakes and Caviar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1 cup johnnycake cornmeal |
1/2 teaspoon salt |
1 1/4 cups milk |
1 large egg, lightly beaten |
2 tablespoons vegetable oil |
1 pound smoked salmon, thinly sliced |
1 (3.5-ounce) jar lumpfish or other black caviar |
18 fresh italian parsley sprigs |
3/4 cup crème fraîche or sour cream (optional) |
Directions:
1. Combine first 4 ingredients, stirring just until dry ingredients are moistened; stir in oil. Let batter stand 20 minutes.
2. Pour 1 1/2 tablespoons batter for each johnnycake onto a hot, lightly greased griddle.
3. Cook johnnycakes until tops are covered with bubbles and edges look cooked; turn and cook on the other side. Keep warm.
4. Top johnnycakes evenly with sliced salmon, black caviar, and a sprig of parsley. Serve with créme fraîche, if desired.
5. NOTE: Johnnycake cornmeal can be ordered from Kenyon Corn Meal Company, in Usquepaugh, Rhode Island. Call 800-753-6966 or 401-783-4054, or look up
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