Ingredients & Directions

1 package smoked salmon
Cilantro or parsley for garnish

Pancakes:
½ cup yellow corn meal
½ cup flour
1 teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons honey
1 large egg
½ cup whole milk
     plus 2 tablespoons
1 tablespoon melted butter

Crema:
½ cup crème fraiche
1 Serrano chili, seeded and finely chopped
1 ripe mango, peeled, seeded and chopped
2 tablespoons red onion, diced
salt and pepper to taste

For pancakes, mix first 5 ingredients until combined.  In a separate bowl, whisk egg, milk and butter. Add dry mixture to wet mixture and stir until combined. On a non-stick griddle, spoon enough pancake mix to make a 3-inch pancake.  Repeat until all the mixture is used.  Set aside and keep warm for assembly.

For crema, mix all ingredients until combined. Cover and refrigerate for 30 minutes to let flavors combine.

Top each pancake with a dollop of crema and a small piece of salmon. Garnish with a piece of parsley or cilantro.
Yields: 18-20 pieces

Recipe adapted from Bobby Flay for Lounge Party 14