Johnny Cakes with Smoked Salmon, Herbed Creme Fraiche and Cucumber

[vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][text_output][dropcap] W [/dropcap]arm summer breezes that scent the seasons air, while puffy white clouds slowly make their way past cornflower blue skies. Ahhh…. Summer is arriving and soon children will be out of school and on summer vacation, pool parties commence and 4th of July is right around the corner.

The beginning of summer feels almost festive. Transitioning from spring awakening to the lush days of summer is always reason for celebration.

For my family this means more meals are enjoyed outdoors on the patio and the grill is used several nights of the week – and always on weekends. Pitchers of sweet tea sit lovingly on the counter and homemade ice cream fills the freezer. Fresh, colorful, inviting and delicious – foods of summer adorn our table and quench our palates with our favorite recipes of the season.[/text_output][image type=”none” float=”none” info=”none” info_place=”top” info_trigger=”hover” src=”9043″ alt=”Johnny Cakes with Smoked Salmon- VRAI Magazine” title=”Johnny Cakes with Smoked Salmon- VRAI Magazine”][/vc_column][/vc_row][vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][text_output]This is also the season I love to prepare tapas. Fun and enticing little bites to be enjoyed on lazy weekend afternoons; with a cocktail or two of course.

These lovely little Johnny Cakes with Smoked Salmon and Herbed Crème Fraiche are completely delightful and perfect for an evening’s starter or to include on your list of tapas.

[custom_headline type=”center” level=”h2″ looks_like=”h3″ accent=”true”] Did You Know?  [/custom_headline]

Johnny Cakes are truly Americana. Growing up in the South, many referred to them as Hoecakes, although my family always called them Johnny Cakes. It is said that Hoecakes originated in the late 1700’s and were called Hoecakes due to the type of iron pan they were cooked on, called a Hoe.

[pullquote cite=”Chef Karista Bennett” type=”right”]This golden little Johnny Cake topped with bright orange smoked salmon lox, herbed crème Fraiche and fresh, crisp cucumber seems the perfect way to celebrate summer, celebrate heritage and celebrate America.[/pullquote]

Most people believe the Johnny Cake originated in the Southern U.S., however, they were also found to have been prepared in New England as well.

As I was researching the history of the Johnny Cake, I found they’ve been around much longer than I expected and most likely they were introduced by Native Americans living in the South. The Southern Native American’s (Cherokee, Choctaw, Creek and Chickasaw) used corn to prepare many food items, and most notably, a small corn meal cake that came to be known as the Johnny Cake.

I find this fascinating as I was just having a conversation with my Father about my Native American heritage, which oddly, comes from the Cherokee, Choctaw and Creek tribes. Can you be drawn to a food from your ancestors? I wonder. This golden little Johnny Cake topped with bright orange smoked salmon lox, herbed crème Fraiche and fresh, crisp cucumber seems the perfect way to celebrate summer, celebrate heritage and celebrate America.

Want to make your Johnny Cake with Smoked Salmon even more enchanting? Pair it with a lovely Berry Mojito from our DIY Editor, Danielle.

Let the lazy days of summer commence![/text_output][line][text_output][callout type=”left” title=”Like this article?” message=”Receive updates about our issues right to your inbox!” button_text=”Subscribe to VRAI Magazine!” href=”http://eepurl.com/OiHkH” target=”blank”][/text_output][/vc_column][/vc_row][vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][columnize]

Johnny Cakes with Smoked Salmon, Herbed Crème Fraiche and Cucumber

Makes about 20-24, 2-inch round Johnny cakes

Ingrdients

• 1/2 cup flour
• 1 cup finely ground cornmeal
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 egg lightly beaten
• 1 cup hot milk
• 1 tablespoon extra virgin olive oil

Topping:

• ½ cup crème Fraiche
• ¼ cup mascarpone cheese
• 1 tablespoon chopped fresh dill (extra for garnish)
• 4-6 ounces smoked salmon lox
• 1 cucumber, peeled and finely diced

Directions

1. In an electric mixer combine the flour, ground cornmeal, sugar and salt. Next while whisking add the lightly beaten egg, warm milk and olive oil.
2. Drop tablespoon size dollops onto a heated griddle. When done, place the Johnny Cakes on a platter to cool.
3. In a mixer, food processor, blender or by hand, whisk together the crème Fraiche, mascarpone and tablespoon of fresh chopped dill.
4. Once the Johnny cakes have cooled, top each cake with about ¾ teaspoon of the herbed crème Fraiche, a small piece of smoked salmon and then garnish with finely chopped cucumber and a fresh dill sprig.

If you want to be super fancy, you can “pipe” the herbed crème Fraiche onto the Johnny Cake with a pastry bag. When I’m out of pastry bags I use a small Ziploc bag and trim a corner for piping.

Options: you can also garnish these lovely little cakes with capers or chopped green olives.

Recipe from Chef Karista Bennett[/columnize][line][block_grid type=”two-up”][block_grid_item][/block_grid_item][block_grid_item][/block_grid_item][/block_grid][/vc_column][/vc_row][vc_row inner_container=”true” no_margin=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][author title=”About the Author”][/vc_column][/vc_row]