Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce
- Yield: 4 servings
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
Ingredients
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
Directions
- For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
- For the salmon: Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.
- For the griddle cakes: Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.