Instructions

1. In a medium bowl, mix the curd cheese with the egg, lemon zest and lemon juice. Stir until smooth and creamy.
2. Add the polenta, dried dill, and a pinch of salt, mixing until combined.
3. Finely chop the smoked salmon and fold it into the mixture. The batter should be thick but spoonable—if too dense, loosen with a little Greek yoghurt or extra lemon juice.
4. Lightly grease mini pudding-shaped silicone moulds.
5. Spoon the mixture into the moulds, making sure they are filled evenly.
6. Bake or air fry at 180°C (350°F) for 15–18 minutes, or until set and lightly golden on top.
7. Allow the bonbons to cool to room temperature before taking them out with a spoon.
8. Garnish with fresh or dried dill and serve as part of a salad, on blinis or as party nibbles.
9. For an extra touch, top with more smoked salmon or a little salmon roe.