Polenta Cakes with Salmon
Polenta cakes with salmon is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 slices cured salmon
- 600 ml Vegetable Broth
- 200 g cornmeal (polenta)
- Sea salt
- Pepper (freshly ground)
- butter
- 1 large red onion
- 2 handfuls young Swiss chard leaves (or finely chopped large Swiss chard leaves)
- olive oil
- 300 ml sour cream
- 1 tbsp freshly grated horseradish
- 1 tbsp Tomato Paste
- Salt
Instructions
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1.
Bring vegetable broth to a boil, then add the cornmeal, reduce heat and simmer polenta for about 20 minutes, stirring frequently. Season with salt and pepper. Stir in 2 tsp butter into the finished polenta. Lay a large sheet of parchment paper on a baking tray and place four polenta mounds on it; spread each to about 1–1.5 cm thick flat cakes. Cool until firm.
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2.
Heat 3 tbsp olive oil in a pan and brown the polenta cakes on both sides in hot oil. Remove from pan and plate. Peel onion and slice into thin rings. Wash chard and dry thoroughly. Top each polenta cake with two salmon slices, chard leaves, and onion rings. Season heavily with pepper. A horseradish dip pairs well.
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3.
For the dip mix all ingredients well. Adjust seasoning with salt.
