Name: Smoked salmon on polenta pikelets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 150g self-raising flour; 40g polenta; 2 Free Range Eggs, lightly whisked; 160ml milk; 20g butter, melted; 40.00 ml finely chopped chives; 200g crème fraîche or sour cream; 20.00 ml horseradish cream; 11.80 gm wholegrain mustard; 200g Beechwood Smoked Salmon

Smoked salmon on polenta pikelets

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Delicious mini polenta pikelets topped with whipped sour cream, smoked salmon, dill, and lemon - perfect for entertaining!

Ingredients:

150g self-raising flour
40g polenta
2 Free Range Eggs, lightly whisked
160ml milk
20g butter, melted
40.00 ml finely chopped chives
200g crème fraîche or sour cream
20.00 ml horseradish cream
11.80 gm wholegrain mustard
200g Beechwood Smoked Salmon

Instructions:

Mix the flour and polenta in a bowl. In a separate jug, whisk together the egg, milk, and butter. Pour this mixture into the bowl with the flour and polenta, add the chives, and stir well to combine. Season generously.
Preheat a large non-stick frying pan over medium-low heat and lightly coat it with olive oil spray. Spoon six 2-teaspoon portions of batter onto the pan, leaving space for spreading. Cook for 1 minute until bubbles form on the surface, then flip and cook for an additional 30 seconds until golden brown. Transfer to a plate and repeat with the remaining batter in 5 more batches.
Transfer the pikelets to a serving platter. Combine crème fraîche or sour cream with horseradish and mustard until thickened. Dollop the mixture over the pikelets and garnish with smoked salmon.

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