Smoked Salmon & Crunchy Polenta Salad

 

Ingredients:

2 C chicken stock

2 t finely grated lemon rind

1 C cornmeal (polenta)

½ C cream

1 T finely chopped dill

1 T finely chopped chives

¼ C olive oil

2 T lemon juice

300g cold smoked or cured salmon, sliced

1 ripe avocado, stone removed, peeled, thinly sliced

1 small, thinly sliced into ribbons

50g baby rocket leaves

50g watercress sprigs

Dill sprigs, extra, to serve

Lemon zest, to serve

 

Method:

1. Grease and line the base and 2 sides of a 20cm square cake pan. Combine the stock, lemon rind, cream and 1 ½ C water in a large saucepan over high heat. Bring to the boil. Add the cornmeal in a thin, steady stream, stirring constantly. Reduce heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the chopped dill and the chives and stir to combine. Season with salt and pepper. Pour the mixture into the prepared pan and smooth the surface. Place in the fridge for 2 hours or until firm.
2. Turn the polenta onto a clean work surface. Use a large sharp knife to cut into 2cm x 10cm batons. Heat 1 T of the oil in a medium non-stick frying pan over medium heat. Add half the polenta batons and cook, turning, for 5 mins or until crisp and light golden. Transfer to a plate lined with paper towel. Repeat with remaining polenta.
3. Whisk the lemon juice and remaining oil together in a small jug. Season with salt and pepper.
4. Arrange the polenta batons, smoked salmon, avocado, cucumber, rocket and watercress on a serving platter. Sprinkle with the dill sprigs and lemon zest. Drizzle with the lemon dressing to serve.

 

Recipe adapted from taste.com.au

Serves 4.

 

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