Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout

TOTAL TIME: 1 hr 30 min
Prep: 5 min
Inactive Prep: 1 hr 10 min
Cook: 15 min
YIELD: 8 servings


  • Horseradish Creme Fraiche
  • 3/4 cup creme fraiche
  • 2 tablespoons prepared horseradish, drained
  • 2 teaspoons whole grain mustard
  • Salt and freshly ground black pepper
  • Johnny Cakes
  • 1 cup all-purpose flour
  • 1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 2 large eggs, separated
  • 3/4 cup whole milk
  • 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
  • Horseradish creme fraiche, for garnish, recipe follows
  • 1 smoked trout, flaked with fork
  • Fresh flat-leaf parsley leaves, for garnish
  • Finely chopped fresh chives, for garnish
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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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