Atlantic Smoked Salmon with Johnnycakes and Caviar

Coastal Living
18 appetizer servings


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1 cup johnnycake cornmeal
1/2 teaspoon salt
1 1/4 cups milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
1 pound smoked salmon, thinly sliced
1 (3.5-ounce) jar lumpfish or other black caviar
18 fresh Italian parsley sprigs
3/4 cup crème fraîche or sour cream (optional)


Combine first 4 ingredients, stirring just until dry ingredients are moistened; stir in oil. Let batter stand 20 minutes.

Pour 1 1/2 tablespoons batter for each johnnycake onto a hot, lightly greased griddle.

Cook johnnycakes until tops are covered with bubbles and edges look cooked; turn and cook on the other side. Keep warm.

Top johnnycakes evenly with sliced salmon, black caviar, and a sprig of parsley. Serve with créme fraîche, if desired.

NOTE: Johnnycake cornmeal can be ordered from Kenyon Corn Meal Company, in Usquepaugh, Rhode Island. Call 800-753-6966 or 401-783-4054, or look up

Created date

June 2001