Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce (Bobby Flay) |
|
 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Ingredients:
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 |
1 salmon fillet, 6 ounces |
water |
1 bay leaf |
4 parsley sprigs |
3 tablespoons lemon juice |
4 black peppercorns |
flaked poached salmon |
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:
1. Roasted Serrano Chile-Buttermilk Sauce:
2. Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
3. Poached Salmon:
4. 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.
5. Griddle Cakes:
6. 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.
|
|