Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce

Deselect All

Roasted Serrano Chile-Buttermilk Sauce:

1 cup sour cream

1/2 cup buttermilk

2 serrano peppers, roasted, peeled and finely chopped

4 cloves garlic, finely chopped

Squeeze lime juice

Salt and pepper

Poached Salmon:

1 salmon fillet, 6 ounces

Water

1 bay leaf

4 parsley sprigs

3 tablespoons lemon juice

4 black peppercorns

Griddle Cakes:

Flaked poached salmon (recipe above)

8 ounces jumbo lump crab meat, flaked

2 tablespoons prepared mayonnaise

2 tablespoons Dijon mustard

1 tablespoon prepared horseradish, drained

1/2 cup finely chopped red onions, sweated

3 cloves garlic, sweated

2 egg whites, stiffly beaten

1/2 cup dried bread crumbs

1/4 cup finely chopped parsley

Salt and freshly ground pepper

Canola oil, for cooking

Garnish: Smoked Salmon