Smoked salmon and polenta bites
Polenta is a wonderful ingredient for parties. Firstly, it’s gluten-free so it pleases those who are off gluten. More importantly, it can be made days ahead – and if you like them crispy, then the frying/grilling can also be finished in advance. You can then assemble these Smoked salmon and polenta bites in just a few minutes before your guests arrive – and quickly make extra ones to meet demand!
Ingredients
Method
- Cook the polenta according to the package instruction. When it has thickened, add the chives, mix well then pour it into a deep, lightly oiled dish and cool completely until the polenta sets. This can be done a day or a couple of hours before serving.
- Cut the polenta into 1 cm slices, then into squares.
- Heat some coconut or olive oil in a frying pan and cook the squares until crispy and golden ( alternatively, turn the grill on and brown them on BOTH sides (be careful though – they burn easily).
- Transfer the golden polenta squares onto a plate, lined with paper kitchen towels.
- Cut the smoked salmon into thin ribs.
- If crème cheese is used, mix it with some chopped chives and some lemon zest.
- Spread the cheese lightly over the polenta, then top with smoked salmon. Rest until you’re ready to serve.
- Just before serving, squeeze some lemon juice over the bites, season generously with freshly ground pepper and garnish with chives.
- Perfect with a glass of Prosecco!