These tinned fish johnnycakes feature a light and crisp corn cake with smoked tinned fish pate, creme fraiche, chives, and maple butter. It’s directly inspired by the johnnycake on the menu at Neptune Oyster in Boston, MA, where the Neptune Johnnycake arrives stacked with smoked bluefish pate, creme fraiche, sturgeon caviar, and honey butter.

To make the recipe more accessible, I’ve opted to drop the sturgeon caviar and swapped their smoked bluefish for a tin of smoked whitefish (I tested with tins from Great Lakes Tinned Fish—a tinned smoked salmon or trout would also work fabulously here). My take on the johnnycake deviates from its origins as an indigenous New England pantry recipe by incorporating fresh corn for a boost of corn flavor. The crumb is made more tender with the addition of creme fraiche (you’re going to be buying it for the pate and garnish anyway, so might as well use it in the batter). This recipe serves 4 as an appetizer or as part of a brunch spread.

Ingredients

Johnnycake

2/3 cup cornmeal 93 grams
1/2 cup all-purpose flour 60 grams
1 tablespoon sugar 13 grams
1 teaspoon kosher salt 3 grams
1 teaspoon baking powder
3/4 cup corn kernels, from 1 medium ear sweet corn or frozen 110 grams
1/4 cup creme fraiche 56 grams
1 large egg
2 tablespoons unsalted butter, melted 28 grams, for batter
2 tablespoons unsalted butter 28 grams, for cooking

Toppings

3 tablespoons unsalted butter, melted 42 grams
2 tablespoons maple syrup 20 grams
2 tins smoked trout or whitefish about 6 ounces total
4 tablespoons creme fraiche divided
2 tablespoons finely chopped chives

Instructions

Make the johnnycake batter. In a large mixing bowl, sift 2/3 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1 teaspoon kosher salt together through a fine mesh strainer.
In a blender or food processor, add 3/4 cup corn kernels, 1/4 cup creme fraiche, 1 large egg, and 2 tablespoons unsalted butter, melted. Process until it forms a puree without any visible kernels of corn.
Pour the corn mixture into the sifted dry ingredients and fold with a spatula until just combined and no streaks of flour remain.
Fry the johnnycakes. In a medium skillet, heat the remaining butter over medium-low until melted and hot. Pour 2/3 cup of the batter into the skillet and use a spatula to spread it into a circle roughly half an inch thick. Cook until lightly browned on the bottom, about 3 to 4 minutes. Flip using a thin spatula and cook until browned on the second side, a few minutes more. Repeat with all remaining batter.
Make the maple butter. In a small bowl, whisk together 3 tablespoons melted butter and 2 tablespoons maple syrup then set aside.
Make the tinned fish pâté. Drain and discard the oil from the tins of fish and add the fish to a small mixing bowl. Add 2 tablespoons creme fraiche to the fish and use a fork to combine, breaking the fish into flakes until it just holds together as a pâté.
To assemble. Place a johnnycake onto each plate (recipe serves 4) and place the a mound of pâté in the center each johnnycake. Garnish with a small dollop of the remaining creme fraiche on top of the pate and a sprinkle of chopped chives. Drizzle with the maple butter right before enjoying.

  
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Tinned Fish Johnnycakes