Neptune Oyster’s Johnnycakes with Bluefish Pâté
This streamlined version of the popular Neptune Oyster johnnycakes appetizer is a winner.
Neptune Oyster’s Johnnycakes with Bluefish Pâté
Photo Credit : Adam Detour | Food Styling: Catrine Kelty | Prop Styling: Darcy Hammer/Anchor ArtistsThis is our 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.
Watch for Neptune Oyster on an upcoming season 7 episode of Weekends with Yankee
Yield:
6-8 servingsFor the pâté
Ingredients
1/2 pound smoked bluefish, trout, or salmon
2/3 cup crème fraîche
Zest of 1 small lemon
Zest of ½ orange
1 medium shallot, minced
Instructions
First, make the pâté: In a medium bowl, use two forks to finely shred the smoked fish. Add the crème fraîche,citrus zests, and shallot and stir untilevenly combined. Cover and refrigerate until ready to use.
For the johnnycakes
Ingredients
½ cups all-purpose flour
¾ cup cornmeal
3 ½ tablespoons granulated sugar
2 teaspoons kosher salt
½ teaspoon baking soda
¼ teaspoon black pepper
1 ¾ cups buttermilk
3 tablespoons canola oil
1 large egg
Butter, for cooking johnnycakes
Minced chives, for garnish
Instructions
Now, make the johnnycakes: In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the buttermilk, oil, and egg. Add the wet ingredients to the dry and stir just until evenly combined. 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. Transfer the pancakes to a platter and keep warm while you cook the remaining pancakes. To serve, top each pancake with a dollop of the pâté. Sprinkle with chives and serve.
