Prepare smoked salmon hors d'oeuvres with a twist. Use a thin crispy polenta base instead of bread.

You will need:

Lamb Brand Polenta 90g

Lamb Brand Table Salt 1 tsp

Lamb Brand Ground Black Pepper to season

Water 500ml

Smoked Salmon 125g, coarsely flaked

Creme Fraiche 80g

Fresh Oregano Leaves 25

Butter 20g

Fresh Chives 1 tbsp, chopped

Olive Oil

All you have to do:

1. Grease and line a 20cm square (base measurement) cake pan with baking paper. 

2. Bring the water and salt to a simmer in a saucepan over high heat. 

3. Add the polenta in a thin, steady stream, stirring constantly. 

4. Reduce heat to low. Cook, stirring, for 2 minutes or until thick. 

5. Stir in the butter and chives and season with pepper. 

6. Spoon into the prepared pan. Smooth the surface and set aside for 2 hours. 

7. Turn out onto a chopping board and cut into 25 pieces.

8. Preheat oven to 200oC. Line a large baking tray with baking paper. 

9. Place the polenta on the prepared tray and spray with oil.

10. Bake for 15 minutes or until lightly golden. Set aside to cool.

11. Spoon 1/2 teaspoon creme fraiche onto each polenta piece and top with smoked salmon and oregano.