Blue Crab And Salmon Griddle Cake With Smoked Salmon And Roasted Serrano Chile Buttermilk Sauce
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
48
Sourness
43
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1 cup
Sour Cream1 cup
Buttermilk3 cloves
Garlic (sweated)1
Salt1
Water1
Bay Leaf1 cup
Parsley (finely chopped)3 tbsps
Lemon Juice2 tbsps
Mayonnaise (prepared)2 tbsps
Dijon Mustard1 cup
Bread Crumb (dried)Directions:
1
For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes
2
For the salmon: Place salmon in a small saucepan
3
Cover with water and add the remaining ingredients
4
Bring to a simmer and cook for 8 to 10 minutes, until just cooked through
5
Let cool and flake with a fork
6
For the griddle cakes: Place flaked salmon and crab in a medium bowl
7
Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined
8
Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan
9
Add 1/4 cup of batter for each cake and flatten slightly
10
Saute on each side for 2 to 3 minutes or until golden brown
11
Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce
12
Garnish with chives and cilantro and finely chopped red pepper