Description
Around here, we love our grits. Most people like them plain with just a little salt and butter. But that’s a little dull to me. Here’s how I used some smoked salmon with some leftover grits one afternoon and thought I’d share it with y’all as one of our breakfast items this month.
Ingredients
- 3 cups Cooked Grits, Cooled
- ½ whole Beaten Egg
- ½ teaspoons Garlic Salt
- 3 ounces, weight Smoked Salmon, Chopped
- FOR THE LEMON-DILL MAYONNAISE:
- ⅔ cups Mayonnaise
- 1 teaspoon Dry Dill Weed
- 2 teaspoons Grated Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- 1 teaspoon Minced Garlic
Preparation
Mix grits with egg, garlic salt and salmon.
Heat skillet over medium-high and spray generously with cooking oil spray. Drop batter in ¼ cup portions in pan and cook 5-6 minutes. Turn carefully onto a clean spot in the pan that has been freshly sprayed with cooking oil. Cook 3-4 more minutes and remove to a platter.
While cooking the cakes, mix the mayonnaise ingredients. Serve the salmon grit cakes with the lemon-dill mayonnaise.
