Atlantic Smoked Salmon with Johnnycakes and Caviar

Name: Atlantic Smoked Salmon with Johnnycakes and Caviar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 237 milliliters johnnycake cornmeal; 1 large egg, lightly beaten; 296 milliliters milk; 18 fresh Italian parsley sprigs; 1 teaspoons salt; 454 grams smoked salmon, thinly sliced; 2 Tbsps vegetable oil; 99 grams lumpfish or other black caviar

Atlantic Smoked Salmon with Johnnycakes and Caviar requires around 45 minutes from start to finish. One portion of this dish contains approximately 6g of protein, 4g of fat, and a total of 91 calories. This gluten free and pescatarian recipe serves 18. A mixture of parsley sprigs, egg, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Combine first 4 ingredients, stirring just until dry ingredients are moistened; stir in oil.

Ingredients you will need

Cooking Oil

Let batter stand 20 minutes.

Pour 1 1/2 tablespoons batter for each johnnycake onto a hot, lightly greased griddle.

Equipment you will use

Frying Pan

Cook johnnycakes until tops are covered with bubbles and edges look cooked; turn and cook on the other side. Keep warm.

Top johnnycakes evenly with sliced salmon, black caviar, and a sprig of parsley.

Ingredients you will need

Parsley

Caviar

Salmon

Serve with crme frache, if desired.

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 kenyongristmill.com

Ingredients you will need

Cornmeal

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

johnnycake cornmeal 1large

egg, lightly beaten 296milliliters

milk 18

fresh Italian parsley sprigs 1teaspoons

salt 454grams

smoked salmon, thinly sliced 2Tbsps

vegetable oil 99grams

lumpfish or other black caviar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.