Spinach and Polenta Bites with Hot Smoked Salmon

Last week I was hanging by the pool with my hands full of Spicy Chicken and Kimchi Steamed Buns
and beer.  This week I'm swanning around in my floaty dress popping corks and handing around little bites of spinach and salmon.  I'm a veritable hostess with the mostess, oh yes.



Spinach and Polenta Bites with Hot Smoked Salmon
adapted from here
Makes about 24

For the Bites:
2 tablespoons olive oil, for frying
2 cloves garlic, minced
4 spring onions, finely sliced
1/2 red onion, finely chopped
300g baby spinach, shredded
2 tablespoons finely shredded parsley
2 tablespoons finely chopped dill
120g polenta (not quick cooking)
30g butter, for frying
Sea salt and freshly ground back pepper

For the Sauce:
1/4 cup crème fraîche
2 teaspoons Worcestershire sauce
1 teaspoon finely grated lemon zest
Squeeze of lemon juice

To Serve:
Hot smoked salmon, (I used one that was sprinkled with crushed black pepper)

Make the Bites:
Heat the oil in a large frying pan.  Add the garlic, spring onions and red onion and cook on medium-low heat until softened, but not browned.  Add the spinach, parsley and dill and cook until the spinach has just wilted.  Sprinkle in the polenta and mix.  Add 1/4 cup of water and season with salt and pepper.  Stir over medium-low heat until the polenta softens and starts to stick to the spinach.   Remove from the heat and leave to cool.

Once cool, take teaspoon-size portions and roll them into balls.  Press the balls into patties, making sure you compact the mixture tightly so they don't fall apart during frying.  Place the bites onto a baking paper lined baking tray.

Wipe the pan clean with kitchen paper and heat the butter over medium-high heat.  Add the bites and cook until golden on one side.  Turn the bites over and cook until the second side is golden.  Remove them to the baking paper lined baking tray to cool.

Make the Sauce:
Mix the crème fraîche, Worcestershire sauce and lemon zest in a small bowl.  Add a squeeze of lemon juice (just enough to add zing, but not too much as the sauce will become too thin).

To Serve:
Dollop the top of each bit with a generous amount of the sauce and top with a small portion of hot smoked salmon.