Smoked Salmon on Polenta Pikelets
July 06, 2018
"From one of our national supermarkets free monthly magazine November 2017."
- 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
Combine the flour and polenta in a bowl.
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.
Heat a large non-stick frying pan over medium-low heat and spray with olive oil spray.
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.
Place the pikelets on a serving platter.
Whisk creme fraiche or sour cream, horseradish and mustard in a bowl until well combined and mixture thickens.
Spoon over the pikelets and top with moked salmon and a dill sprig for garnish.
Tips & Variations
No special items needed.