Difficulty Easy
30 Min
Second course
4 Portions
1
Gather all the ingredients for the recipe.
2
Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes. Pour the polenta into a pregreased plum cake tin and let it cool.
3
Roughly cut the leek into rounds and brush with olive oil. Add salt and pepper.
4
Peel off the skin from the salmon and cut into pieces. Slice the lemon and drizzle with olive oil.
5
Lay the leek on a greased baking tin and cover with a layer of greased and salted salmon. Place a lemon slice on each nibble, along with the chopped capers, parsley and chives. Drizzle with olive oil and bake at 190° for 12-15 minutes.
6
Cut the polenta into slices, sauté in a pan with oil, butter and chopped chives.
7
When the salmon is done, remove from the oven and serve each piece with a slice of polenta and chives.
