In recognition of the opening of the Smithsonian’s new Native American Museum, we offer this delicious recipe for classic native American johnny cakes, served with smoked wild Alaskan salmon.

Smoked Salmon with Blue Corn-Wild Rice Johnny Cakes 

Adapted from a recipe by Loretta Barrett Oden

1 cup cooked wild rice

2 eggs, beaten

3 ounces unsalted butter, melted

1 1/2 cups buttermilk

1/2 cup unbleached wheat flour

1/2 cup blue corn meal

1/2 teaspoon salt

2 1/2 teaspoons baking powder

Corn oil

4 tablespoons crème fraiche or sour cream

4 teaspoons fresh chives, minced

6 ounces wild Alaskan smoked salmon, sliced thin

• In a medium bowl, mix wild rice, eggs, butter and buttermilk.

• In a separate bowl sift together flour, corn meal, salt and baking powder. Add buttermilk mixture to flour mixture. Do not over-mix. Let rest for 5 minutes.

• Heat cast iron pan or griddle with a small amount of oil over medium low heat until oil shimmers. Using a 1/4 cup measure, carefully ladle batter into hot oil and cook until edges brown and top is bubbly. Turn and cook other side for about 1 minute or until done (if batter becomes too thick, add water as needed). 

• Divide the Johnny cakes onto individual plates and serve with smoked salmon topped with a dollop of crème fraiche and chives.