Smoked Salmon & Johnny Cakes Recipe

Combine apple cider vinegar, water, sugar, salt and red pepper flakes in a bowl and whisk until sugar and salt dissolve. Add thinly sliced red onion, press down to submerge, and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before using.

Whisk together cornmeal, flour, baking powder, sugar and salt in a medium bowl.

In a separate bowl, beat the egg with buttermilk and melted butter until combined.

Pour wet ingredients into dry and stir briefly until just combined. Let batter rest 5–10 minutes to hydrate the cornmeal; it will thicken slightly. If too thick, add up to 2 tbsp buttermilk.

Heat a heavy skillet or cast-iron pan over medium heat and add 1 tsp oil and a little butter to coat. When hot, spoon 3–4 tbs of batter per cake (about 3–4 inches across). Cook until edges set and bubbles appear on surface, 2–3 minutes, then flip and cook 1–2 minutes until golden and cooked through. Keep warm on a rack in a low oven (200°F / 95°C) while you finish the rest.

Cut potatoes into 1/2-inch dice. Place in a pot, cover with cold water, add 1/2 tsp salt, and bring to a simmer. Par-cook until just tender (6–8 minutes). Drain and let steam-dry for a couple minutes.

Heat a large skillet over medium-high heat and add vegetable oil. When shimmering, add par-cooked potato cubes in a single layer. Cook without stirring for 3–4 minutes to develop a crust, then stir and add butter and sliced onion. Continue to cook, stirring occasionally, until potatoes are golden and onions are softened and caramelized, about 6–8 more minutes.

Season with smoked paprika, garlic powder, fresh thyme leaves, remaining 1/2 tsp salt and black pepper. Taste and adjust seasoning. Keep warm until plating.

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it (bottom should not touch the water). Add egg yolks, lemon juice and Dijon to the bowl and whisk vigorously until mixture is pale and slightly thickened, 1–2 minutes.

While whisking continuously, slowly drizzle in the warm melted butter in a thin stream until the sauce thickens and emulsifies. If sauce becomes too thick, whisk in 1 tsp warm water at a time to loosen. Remove from heat.

Stir in chopped dill, salt and white pepper/cayenne. Keep warm (off heat) and give a final taste; adjust salt and lemon if needed. Hold in a warm spot while you poach eggs.

Bring a wide shallow pot of the 2 liters water to a gentle simmer (small bubbles), add 1 tbsp white vinegar and the 1/2 tsp salt. Reduce to a gentle simmer—no rolling boil.

Crack each egg into a small ramekin. Swirl the water gently with a spoon to create a slight whirlpool and slip an egg into the center. Poach 3–3.5 minutes for a runny yolk (longer for firmer). Remove with a slotted spoon and briefly drain on paper towels. Repeat for remaining eggs, refreshing water temperature as needed.

On each plate, place two warm johnny cakes stacked or slightly overlapped. Spoon a generous handful of home fries alongside or on top as desired.

Arrange 2 oz smoked salmon per serving over the johnny cakes. Top with a poached egg (one per serving).

Ladle 2–3 tablespoons of warm dilled hollandaise over the egg and salmon. Garnish with pickled red onions (about 1–2 tbsp), snipped chives, microgreens or arugula, and a lemon wedge. Season with a grind of black pepper and salt to taste.

Serve immediately so hollandaise is warm and egg yolk is runny.