Author Notes: Smoked salmon is always a nice hors d'oeuvres to serve. I like to make them with thin crispy polenta instead of bread and add some pink peppercorns - that sweet fruity and slightly peppery taste just goes so well. —Maria Teresa Jorge
Serves: 6 - 8
cup cornmeal or instant polenta
12 - 16
slices of smoked slamon (depends on the size)
tablespoons pink peppercorns for garnish
tablespoons chives finely chopped for garnish
teaspoons thick cream for garnish
lemon wedges to serve
- In a heavy pan bring water and salt to a boil. Pour the cornmeal in a steady stream and whisk. Lower heat to low and cook the polenta so that it barely boils, whisking constantly. When it starts to thicken, use a wooden spoon and continue cooking for 45 minutes, stirring every 5 minutes until the polenta creates a crust in the pan and pulls away from the sides. If using pre-cooked polenta follow the instructions in the package.
- Line a shallow baking tray with plastic film, spread the polenta to about 3/4 inches thick, cover with film and allow to cool completely.
- Pre-heat the oven grill to very hot with rack in top shelf. Line a baking tray with parchment paper.
- Cut the cold and firm polenta in triangles and put on the baking tray. Brush the polenta on both sides with olive oil and grill for 3 minutes on each side or until crispy and brown. Allow to cool.
- Cut the smoked salmon in 3 by 3 inch sqaures (more or less) and make smalll rolls.
- Cut the chives in very small pieces - a pair of kitchen scissors works wonders.
- Top the grilled polenta with the salmon, add a teaspoon of thick cream, sprinkle the chives around the plate and pink peppercorns slightly crushed in your hands on top of the salmon and cream.
- Serve with a lemon wedge, a glass of cold Champagne and enjoy.
- Note: If you like, serve as a first course with some green salad.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Polenta Recipe