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Restaurants›Chartreuse Kitchen & Cocktails›Smoked Salmon Johnny Cake Recipe

Smoked Salmon Johnny Cake Recipe

Inspired by Chartreuse Kitchen & Cocktails

Time45m

Serves4

lump crab, avocado, pepper jelly, cilantro aioli

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Frequently paired with

The best thing to pair and share with SMOKED SALMON JOHNNY CAKE

Selected to serve

FRIED CRAB CLAWS

pink brandy, cocktail

savory · spicy · crispy

Open pairing →

Ingredients

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Johnny Cake

1 cup Cornmeal

1 cup 00 bread flour

1 tbs Baking powder

1 tsp Celtic sea salt

1 tbs sugar

1 cup Milk

2 large Eggs

2 tbs Butter

8 oz smoked salmon

Crab and Avocado Salad

8 oz lump crab meat

1 large ripe avocado

1 tbs ReaLime juice

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Cilantro

Pepper Jelly

1 tbs pepper jelly

Cilantro Aioli

1 cup Mayonnaise

1 tbs Cilantro

1 clove Garlic

1 tbs ReaLime juice

Method

Prepare the Johnny Cake

Mix Dry Ingredients

In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.

Combine Wet Ingredients

In another bowl, whisk together milk, eggs, and melted butter. Gradually add the wet ingredients to the dry ingredients.

Add Smoked Salmon

Fold in the chopped smoked salmon until evenly distributed.

Cook the Johnny Cakes

Heat a skillet over medium heat and grease with butter. Pour 1/4 cup of batter for each cake and cook until bubbles form. Flip and cook until golden brown, about 3-4 minutes per side.

Prepare the Crab and Avocado Salad

Mix Crab and Avocado

In a bowl, combine lump crab meat, diced avocado, lime juice, salt, black pepper, and chopped cilantro. Gently toss to combine.

Make Cilantro Aioli

Combine Ingredients

In a small bowl, mix mayonnaise, chopped cilantro, minced garlic, and lime juice until smooth.

Assemble the Dish

Plate and Serve

On each plate, place two Johnny cakes, top with the crab and avocado salad, a drizzle of pepper jelly, and a dollop of cilantro aioli. Enjoy!