Poached Salmon:
1 salmon fillet, 6 ounces
1 bay leaf
4 parsley sprigs
3 tablespoons lemon juice
4 black peppercorns


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.


Griddle Cakes:
Flaked poached salmon
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


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 sauté pan. Add 1/4 cup of batter for each cake and flatten slightly. Sauté 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 serrano chile buttermilk sauce. Garnish with chives and cilantro and finely chopped red pepper.