Makes 18
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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.


  • 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

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


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


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.

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