CAPER AND POLENTA MUFFINS WITH SMOKED SALMON

This muffins need to be cold before serving. You need to make them in advance. 

INGREDIENTS

1 1/2 cups (185g) plain all-purpose flour

2/3 cup (100g) polenta

2 tsp baking powder

2 Tbsp salted capers, rinsed and drained

1 large handful Italian parsley, roughly chopped

1/2 tsp tarragon, finely chopped

1 cup (250 ml) milk

2 Tbsp olive oil

1 egg

1/3 cup (90g) sour cream

180 g smoked salmon

wasabi roe, caviar or fresh dill, to garnish

METHOD:

Preheat the oven to 180C.

Place the flour, polenta, baking powder, capers, parsley and tarragon in bowl and mix well. Season with some freshly ground black pepper.

In a jug, whisk together the milk, oil and egg. Pour into the bowl of dry ingredients and fold through until just combined.

Spoon mixture into a greased patty tin and bake for 20 minutes.

When completely cool, cut off the tops of the muffins. Top the muffins with sour cream and about 10 g or smoked salmon per muffin.

Garnish with wasabi roe, fresh dill or caviar.

Makes 18

VARIATIONS:



I have served this recipe two ways. The second topping was with serrano or prosciutto cut into small slices and topped with a spoonful of allioli and black olives. 
Please, please, please... do not use what they call aioli here in Australia. It has nothing to do with the real recipe. You can make it at home in 5 minutes and I promise you that when you have tried the real one, you'll never use the bought one again!! See the recipe here.