Smoked Salmon Johnny Cakes:
Smoked Salmon Johnny Cakes
Courtesy of Vital Choice Seafood
In recognition of the opening of the Smithsonian’s new Native American Museum, we offer this delicious recipe for classic native American johnny cakes, served with smoked wild Alaskan salmon. (Adapted from a recipe by Loretta Barrett Oden.)
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.
Editor's note: We consider organic whole foods from both plant and animal kingdoms to be a major key to superior health. We also think it's terribly important to eat fish at least twice a week to get the essential fatty acids. Here at our house, we only eat wild Alaskan salmon and other wild seafoods from our friends at Vital Choice. Click here to visit Vital Choice Seafood.
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