Polenta Muffins with Smoked Salmon

Feel classy popping these bite-sized polenta muffins topped with smoked salmon into your mouth — and expect an explosion of moist and smoky goodness wash over you. To serve, top with salmon, sour cream, and rode and dill.

Yield: Makes 18
Prep Time: 10 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• ¾ cup (110 g) plain flour, sifted
• 1/3 cup (55 g) instant polenta
• 2 tsps baking powder
• 2 tbsps salted capers, rinsed and drained
• 2 tbsps chopped flat-leaf parsley leaves
• 1 tsp finely chopped dill
• ½ cup (125g) milk
• 1 tbsp olive oil
• 1 egg
• 150 g smoked salmon, cut into 2cm strips to serve
• 120 g sour cream, to serve
• Salmon roe and fresh dill to garnish

Steps

01. Preheat oven to 180 C. Grease mini muffin pans (30-ml capacity).

02. Combine the flour, polenta, baking powder, capers, parsley and dill in a bowl and mix well. Season with some freshly ground black pepper.

03. In a jug, whisk together the milk, oil and egg. Add to the dry ingredients and fold together until just combined. Spoon about 3 tsps of the mixture into the prepared muffin tin and bake for 20 mins. Remove from oven and cool.

Photo: John Paul Urizar/bauersyndication.com.au