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. (Adapted from a recipe by Loretta Barrett Oden.)

Smoked Salmon Johnny Cakes

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 Tbsps crème fraiche or sour cream
4 tsps 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.