Recipe courtesy of Bobby Flay
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1 hr 30 min
5 min
1 hr 10 min
15 min
8 servings


Horseradish Creme Fraiche
Johnny Cakes


For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.

For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl. 

Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form. 

Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes. 

Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. 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. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.

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