Smoked Salmon and Creme Fraiche with Johnny cakes

Smoked Salmon and Creme Fraiche with Johnny cakes


Serve: 6


  • 18 slices smoked salmon

  • 1 3/4 cups whole milk

  • 1 large egg

  • 1 cup stone-ground yellow cornmeal

  • 18 fresh Italian parsley leaves

  • 4 tablespoons unsalted butter, melted

  • 2 tablespoons finely minced fresh chives

  • 2 tablespoons creme fraiche

  • 1 teaspoon kosher salt

  • Unsalted butter, melted, for greasing pan


  1. Combine all the ingredients (other than the salmon, creme fraiche and chives) in a bowl and whisk thoroughly. Let sit for 30 minutes.

  2. Place a nonstick, 8-inch saute pan over medium heat.

  3. When hot, using a paper towel, wipe the inside of the pan with a generous amount of melted butter.
    4. Drop tablespoons of the batter into the hot pan, being careful not to crowd them. (The cakes should be about 1 1/2 inches in diameter.)

  4. Wait for about 1 minute or when the tops of the pancakes look solid and dry then loosen the edges with a plastic spatula. Shake the pan a couple of times, and flip the johnnycakes with the spatula or you can flip with a flick of the wrist.

  5. Cook the Johnny cakes for another 15 seconds or more on the second side to finish. When done, stack the Johnny cakes on a plate covered with a clean, lint-free dish towel while you make the remaining cakes, greasing the pan before cooking each batch.

  6. Lay out the Johnny cakes on a serving tray or platter. Drape 1 slice of salmon in the center of each cake.

  7. Garnish with a dollop of the creme fraiche, and then sprinkle with the chives.

  8. Stand a leaf of parsley in the center of each dollop of creme fraiche.

More about Smoked Salmon Recipes

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