Ingredients

• 1 cup sour cream
• 1/2 cup buttermilk
• 2 serrano peppers, roasted, peeled and finely chopped
• 4 cloves garlic, finely chopped
• Squeeze lime juice
• Salt and pepper
• 1 salmon fillet, 6 ounces
• Water
• 1 bay leaf
• 4 parsley sprigs
• 3 tablespoons lemon juice
• 4 black peppercorns
• Flaked poached salmon (recipe above)
• 8 ounces jumbo lump crab meat, flaked
• 2 tablespoons prepared mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon prepared horseradish, drained
• 1/2 cup finely chopped red onions, sweated
• 3 cloves garlic, sweated
• 2 egg whites, stiffly beaten
• 1/2 cup dried bread crumbs
• 1/4 cup finely chopped parsley
• Salt and freshly ground pepper
• Canola oil, for cooking
• Garnish: Smoked Salmon

Instructions

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