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.
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.
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.
Photo: John Paul Urizar/bauersyndication.com.au