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

Whip up mini polenta pikelets with creamy sour cream, smoked salmon, dill, and zesty lemon for a delightful and easy-to-make appetizer!

Ingredients:

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:

In a bowl, mix together the flour and polenta. In a separate jug, whisk the egg, milk, and butter. Pour the mixture into the flour and polenta, add the chives, and stir until well combined. 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 the mixture into the pan, leaving space for spreading. Cook for about 1 minute until bubbles form on the surface. Flip and cook for another 30 seconds until golden brown. Transfer to a plate and repeat with the remaining mixture in 5 more batches.
Transfer the pikelets to a serving platter. Combine crème fraîche or sour cream, horseradish, and mustard in a bowl until thickened and well mixed. Spoon the mixture over the pikelets and finish with smoked salmon on top.

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