Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce

Ingredients

• 1  bay leaf 
• 4  peppercorns black
• 0.5 cup bread crumbs dried
• 0.5 cup buttermilk 
• 4 servings canola oil for cooking
• 2 tablespoons dijon mustard 
• 2  egg whites beaten
• 3 cloves garlic 
• 4 cloves garlic finely chopped
• 1 tablespoon horseradish prepared drained
• 3 tablespoons juice of lemon 
• 1 tablespoon juice of lime 
• 8 ounces lump crab meat flaked
• 2 tablespoons mayonnaise prepared
• 0.3 cup parsley finely chopped
• 4  parsley sprigs 
• 0.5 cup onions red finely chopped
• 1 fillet salmon 
• 4 servings poached salmon flaked (recipe above)
• 4 servings garnish: salmon smoked
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 2  serrano peppers peeled finely chopped
• 1 cup cup heavy whipping cream sour
• 4 servings water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
2. 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.
3. Let cool and flake with a fork.
4. Place flaked salmon and crab in a medium bowl.
5. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper
6. Heat 2 tablespoons of canola oil in a large saute pan.
7. Add 1/4 cup of batter for each cake and flatten slightly.
8. 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.
9. Garnish with chives and cilantro and finely chopped red pepper.