Atlantic Smoked Salmon with Johnnycakes and Caviar

Ingredients

• 1 cup johnnycake cornmeal 
• 1 large eggs lightly beaten
• 1.3 cups milk 
• 18  parsley sprigs fresh italian
• 0.5 teaspoon salt 
• 1 pound salmon smoked thinly sliced
• 2 tablespoons vegetable oil 
• 3.5 ounce lumpfish black
• 3.5 ounce lumpfish black

Equipment

• frying pan

Directions

1. Combine first 4 ingredients, stirring just until dry ingredients are moistened; stir in oil.
2. Let batter stand 20 minutes.
3. Pour 1 1/2 tablespoons batter for each johnnycake onto a hot, lightly greased griddle.
4. Cook johnnycakes until tops are covered with bubbles and edges look cooked; turn and cook on the other side. Keep warm.
5. Top johnnycakes evenly with sliced salmon, black caviar, and a sprig of parsley.
6. Serve with crme frache, if desired.
7. 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