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Crispy Polenta Cakes with Avocado Salsa & Smoked Salmon
2026-02-10This dish combines creamy, crispy polenta cakes topped with a fresh avocado salsa and delicate smoked salmon, perfect for a sophisticated brunch or light lunch. The harmonious mix of textures and flavors makes this recipe a delightful treat.
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Method
1.
Step 1: In a medium saucepan, bring water to a boil. Gradually stir in polenta and continue to stir until the polenta thickens and is fully cooked, about 15-20 minutes. Season with salt and pepper.
2.
Step 2: Pour the cooked polenta into a greased baking pan, spread into an even layer, and let cool until set, about 15 minutes.
3.
Step 3: Once set, use a round cookie cutter to cut out polenta cakes.
4.
Step 4: Heat olive oil in a skillet over medium heat and fry the polenta cakes until golden and crispy, about 3-4 minutes per side.
5.
Step 5: In a bowl, combine diced avocado, red onion, tomato, lime juice, and cilantro. Season with salt and pepper to make the avocado salsa.
6.
Step 6: Assemble the polenta cakes on a plate, top each with a generous spoonful of avocado salsa and smoked salmon.
7.
Step 7: Garnish with microgreens and serve immediately.
Ingredients
1 cup polenta
4 cups water
Salt and pepper
1 tablespoon olive oil
1 ripe avocado, diced
1 small red onion, finely chopped
1 tomato, diced
Juice of 1 lime
1 tablespoon cilantro, chopped
200 grams smoked salmon, sliced
Microgreens for garnish
Chef's Note
This recipe was generated. Tweaks may be required!
