Johnny Cakes With Horseradish Creme Fraiche And Smoked Trout
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Creme Fraiche2 tbsps
Prepared Horseradish (drained)2 tsps
Grain Mustard (whole)1
Salt1 cup
All-Purpose Flour2 tbsps
Granulated Sugar2 tsps
Kosher Salt1 tbsp
Baking Powder2 large
Egg (separated)3 cup
Whole MilkDirections:
1
For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl
2
Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld
3
For the Johnny cakes: Preheat the oven to 300 degrees F
4
Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl
5
Whisk the egg yolks and milk together in a medium bowl until combined
6
Whisk the egg whites in a medium bowl until stiff peaks form
7
Add the egg-milk mixture to the dry ingredients and mix until just combined
8
Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth
9
Let rest for 10 minutes
10
Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat
11
Brush with some of the remaining melted butter
12
Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top
13
Cook until lightly golden brown on each side, about 1 1/2 minutes per side
14
Remove to a baking sheet and keep warm in the oven until ready to serve
15
Top each cake with a small dollop of the creme fraiche and some of the trout
16
Garnish with parsley leaves and a sprinkling of chopped chives