Ingredients

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 tablespoon dried minced onion
• 2 teaspoons dried minced garlic
• 1 teaspoon pretzel salt or other coarse salt
• 1 teaspoon cracked black pepper
• 1 1/2 cups self-rising white cornmeal (see Cook's Note)
• 1 cup whole milk
• 1/3 cup vegetable oil, plus more for cooking
• 1 tablespoon sugar
• 1 large egg
• 1 cup creme fraiche (you can substitute sour cream)
• Capers, for serving
• 12 ounces sliced gravlax (you can substitute smoked salmon)
• Thinly sliced red onion, for serving
• Snipped fresh chives, for serving

Instructions

1. Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet and place in the oven to keep the johnnycakes warm.
2. For the everything spice: Mix together the poppy seeds, sesame seeds, onion, garlic, salt and pepper in a small bowl and set aside.
3. For the johnnycakes: Mix together the cornmeal, milk, oil, sugar and egg in a medium bowl. Heat a griddle or skillet over medium-high heat. Add 1 tablespoon oil to the pan once it is hot. Working in batches, drop spoonfuls of the batter onto the pan as you would for pancakes. Sprinkle immediately with some everything spice so it sinks into the cake and adheres. Cook until golden brown around the edges, about 2 minutes. Flip and continue to cook until golden around the edges, about 2 minutes. Remove to the cooling rack in the oven to keep warm and repeat with the remaining batter, adding more oil as necessary.
4. When ready to serve, divide the johnnycakes among plates. Top each with several slices of gravlax, a spoonful of creme fraiche, some thinly sliced onions and capers and another sprinkle of everything spice. Garnish with some snipped chives.