Instructions

1. 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.
2. Cut the polenta into 1 cm slices, then into squares.
3. 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).
4. Transfer the golden polenta squares onto a plate, lined with paper kitchen towels.
5. Cut the smoked salmon into thin ribs.
6. If crème cheese is used, mix it with some chopped chives and some lemon zest.
7. Spread the cheese lightly over the polenta, then top with smoked salmon. Rest until you're ready to serve.
8. Just before serving, squeeze some lemon juice over the bites, season generously with freshly ground pepper and garnish with chives.
9. Perfect with a glass of Prosecco!