On Season Seven of Weekends with Yankee, Hosts Amy Traverso and Richard Wiese head to Maine to see Nubble Light and then travel to Boston’s North End where Amy explores this johnnycakes recipe at Neptune Oyster.
This is the streamlined adaptation of a popular and wonderfully decadent appetizer served at the beloved oyster bar in Boston’s North End. Whereas the Neptune Oyster version uses three types of flour (all-purpose, semolina, and cornmeal), we use just two. And though the restaurant finishes the dish in a buttery caramel sauce with a dollop of crème fraîche and caviar, we decided it was delicious enough without them. You’ll want to keep the smoked fish pâté recipe in your repertoire: It’s very simple—and great on crackers too.
Serves 6 to 8
INGREDIENTS
FOR THE PÂTÉ:
- ½ pound smoked bluefish, trout, or salmon
- ⅔ cup crème fraîche
- Zest of 1 small lemon
- Zest of ½ orange
- 1 medium shallot, minced
FOR THE JOHNNYCAKES:
- 1½ cups all-purpose flour
- ¾ cup cornmeal
- 3½ tablespoons granulated sugar
- 2 teaspoons kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon black pepper
- 1¾ cups buttermilk
- 3 tablespoons canola oil
- 1 large egg
- Butter for cooking
- Minced chives, for garnish
TO PREPARE
PÂTÉ
STEP ONE. In a medium bowl, use two forks to finely shred the smoked fish.
STEP TWO. Add the crème fraîche, citrus zests, and shallot and stir until evenly combined. Cover and refrigerate until ready to use.
JOHNNYCAKES
STEP THREE. In a large bowl, whisk together the dry ingredients.
STEP FOUR. In a small bowl, whisk together the buttermilk, oil, and egg. Add the wet ingredients to the dry and stir just until evenly combined.
STEP FIVE. Melt some butter in a large skillet (preferably nonstick) over medium heat and use a large soup spoon to drop circles of batter about 2 inches wide. Cook until the pancakes begin to bubble on top and are browned on one side, then flip and cook another minute.
STEP SIX. Transfer the pancakes to a platter and keep warm while you cook the remaining pancakes.
STEP SEVEN. To serve, top each pancake with a dollop of the pâté. Sprinkle with chives and serve.
