Smoked salmon and crunchy lemon polenta salad

For a gourmet touch to the dinner table, serve this Smoked salmon and crunchy lemon polenta salad.

Recipe «Smoked salmon and crunchy lemon polenta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups chicken stock, 2 tsp finely grated lemon rind, 1 cup cornmeal, 1/2 cup thickened cream, 1 tbsp finely chopped dill , 1 tbsp finely chopped chives, 1/4 cup olive oil, 2 tbsp lemon juice , 300g Tassal Tasmanian Smoked Salmon, 1 ripe avocado, stone removed, peeled, thinly sliced, 1 Lebanese cucumber, thinly sliced into ribbons, 50g baby rocket leaves, 50g watercress sprigs, Dill sprigs, extra, to serve, Lemon zest, to serve.

Ingredients:

• 2 cups chicken stock 
• 2 tsp finely grated lemon rind 
• 1 cup cornmeal 
• 1/2 cup thickened cream 
• 1 tbsp finely chopped dill 
• 1 tbsp finely chopped chives 
• 1/4 cup olive oil 
• 2 tbsp lemon juice 
• 300g Tassal Tasmanian Smoked Salmon 
• 1 ripe avocado, stone removed, peeled, thinly sliced 
• 1 Lebanese cucumber, thinly sliced into ribbons 
• 50g baby rocket leaves 
• 50g watercress sprigs 
• Dill sprigs, extra, to serve 
• Lemon zest, to serve 

Instructions

1. Grease and line the base and 2 sides of a 20cm square cake pan. Combine the stock, lemon rind and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Add the cornmeal in a thin, steady stream, stirring constantly. Reduce heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the cream, chopped dill and the chives and stir to combine. Season with salt and pepper. Pour the mixture into the prepared pan and smooth the surface. Place in the fridge for 2 hours or until firm.
2. Turn the polenta onto a clean work surface. Use a large sharp knife to cut into 2cm x 10cm batons. Heat 1 tbs of the oil in a medium non-stick frying pan over medium heat. Add half the polenta batons and cook, turning, for 5 mins or until crisp and light golden. Transfer to a plate lined with paper towel. Repeat with remaining polenta.
3. Whisk the lemon juice and remaining oil together in a small jug. Season with salt and pepper.
4. Arrange the polenta batons, smoked salmon, avocado, cucumber, rocket and watercress on a serving platter. Sprinkle with the dill sprigs and lemon zest. Drizzle with the lemon dressing to serve.