Atlantic Smoked Salmon With Johnnycakes And Caviar

• 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 creme fraiche or sour cream (optional)

1. Combine first 4 ingredients, stirring just until dry ingredients are moistened; stir in oil. Let batter stand 20 minutes.
2. Pour 1 1/2 tablespoons batter for each johnnycake onto a hot, lightly greased griddle.
3. Cook johnnycakes until tops are covered with bubbles and edges look cooked; turn and cook on the other side. Keep warm.
4. Top johnnycakes evenly with sliced salmon, black caviar, and a sprig of parsley. Serve with creme fraiche, if desired.
5. 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 kenyongristmill.com

johnnycake cornmeal, salt, milk, egg, vegetable oil, salmon, other black, parsley sprigs, crueme fraueeche

Taken from www.myrecipes.com/recipe/atlantic-smoked-salmon-with-johnnycakes-caviar (may not work)