Smoked Salmon on Polenta Pikelets

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.