For this recipe, the most time you’ll have to invest in cooking the polenta so that it makes that crunchy crust. Really. Everything else is a matter of moments. Chop smoked salmon. Add dill mustard. Add crème fraîche. If you wanted you could also add fresh dill (which, incidentally, I didn’t have).
- cold polenta
- smoked salmon
- dill mustard
- crème fraîche
- (fresh dill)
- take a ring and cut out small portions of polenta, which you’ll cook in a hot pan turning them every now and then to create a crunchy crust;
- put them on some kitchen paper and cover them as well, to absorb the excess fat;
- chop the smoked salmon and mix it with some crème fraîche and serve on top of the polenta (if you have it, decorate with a small sprig of fresh dill).