Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Trout Polenta Bites

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

  • Yield: Makes 14 squares 1x

Ingredients

Scale
  • 12 ounces smoked trout, skin removed
  • 1/3 cup plain Greek yogurt
  • ¼ cup crème fraîche
  • 1 tablespoon lemon juice (from approximately ½ lemon)
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  • 1 tube yellow polenta (17.6 ounces), at room temperature
  • 1/3 cup panko bread crumbs
  • 1 tablespoon olive oil, divided
  • Optional: fresh dill for garnish

Instructions

  1. In a medium bowl, break apart trout into small pieces.
  2. Add Greek yogurt, crème fraîche, lemon juice and chives and mix to combine. Salt and pepper to taste. Let sit in the refrigerator until ready to use.
  3. Trim the polenta’s rounded edges to create a long rectangle. Cut polenta into 14 squares, about ½-inch thick.
  4. Spread the panko crumbs out onto a plate. Press both sides of polenta squares firmly into panko to coat.
  5. Heat 1-2 teaspoons olive oil at a time over medium heat in a nonstick pan. Cook polenta squares in batches not to overcrowd the pan, 2-3 minutes on each side or until lightly browned.
  6. Top each polenta square with a small spoonful of the trout dip.
  7. Optional: Garnish with a sprig of fresh dill, as desired.

Find it online: https://karalydon.com/recipes/smoked-trout-polenta-bites/