This recipe is made with polenta mixed with mashed potatoes, and as such is quite filling.
Make it as an entre, though I had it as a main, and it is very delicious but filling.
Preparation Time: 15 minutes plus standing 1 hour
Cooking Time: 25 minutes
Serves: About 14 pieces
Ingredients 1 clove garlic, crushed
½ large onion, chopped finely
2 medium potatoes - about 400 g
1 cup chicken stock
¼ cup polenta (thick one is nicer)
50 - 70 g smoked salmon
1 tsp lemon rind
100 ml yogurt
1 tsp dill
Put some oil in a small pan. Cook the garlic and onion, stirring until the onion softens.
Boil or microwave the potatoes till they are tender. Drain them, and mash.
Bring the stock to the boil and gradually add the polenta.
Simmer, while stirring often, for about 10 minutes, or until the polenta is soft and thick.
Stir in the onion mixture and potato.
Spread this mixture into an oiled square cake pan (or lined with baking paper), and cool.
Cover it, and put in the fridge until it is firm - this can be made a day ahead.
Take the polenta slice out of the pan and cut into quarters, and then again several times until they are cut into triangles.
Heat a pan, and add some oil. Cook the polenta squares in batches until they are golden all over, and heated through.
Meanwhile cut the salmon to fit the triangles.
Top the polenta triangles with salmon, and mix the rind, yogurt and dill, and add this to the top.