Smoked Salmon on Polenta Pikelets

36
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From one of our national supermarkets free monthly magazine November 2017."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (34.7 g)
  • Calories 61.9
  • Total Fat - 3.4 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 55.9 mg
  • Sodium - 88.8 mg
  • Total Carbohydrate - 4.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.2 g
  • Protein - 3.8 g
  • Calcium - 19.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Combine the flour and polenta in a bowl.

Step 2

Whisk the egg, milk and butter in a jug and add to the flour mixture with the chives and stir to combine and season well.

Step 3

Heat a large non-stick frying pan over medium-low heat and spray with olive oil spray.

Step 4

Pour six 2 teaspoons portions of mixture around the pan, allowing room for spreading and cook for 1 minute or until bubbles appear on the surface and then turn and cook for 30 secons or until golden brown and then trasfer to a plate and repeat in 5 more batches with remaining mixture.

Step 5

Place the pikelets on a serving platter.

Step 6

Whisk creme fraiche or sour cream, horseradish and mustard in a bowl until well combined and mixture thickens.

Step 7

Spoon over the pikelets and top with moked salmon and a dill sprig for garnish.

Tips & Variations


No special items needed.

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