Polenta Salmon Towers
Polenta Salmon Towers - Skillfully piled high: Italian-style finger food
Healthy, because
Even smarter
Nutritional values
Salmon and caviar are simply part of a stylish start to the new year for you? Go ahead: After all, in addition to their delicate taste, both of them also provide good things like omega-3 fatty acids, protein and iodine. The polenta talers also provide vitamin A and satiating carbohydrates.
Dry apple sparkling wine goes well with it - either pure or a bit spiced up: For 4 glasses, take 12 baby apples with stems (tin; approx. 200 g) and let them drain well in a sieve. Wash 12 sage leaves as well and shake them dry. Put the apples and sage leaves alternately on 4 long cocktail skewers and fill them up with 1 bottle of ice-cold apple champagne. Apple sparkling wine is generally a smart choice, because at an average of only about 6 percent, it is considerably lighter than "real" sparkling wine.
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 300 mg | (8 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 137 mg |
Ingredients
- Ingredients
- 10 ozs Vegetable broth
- 7 Tbsps Cornmeal (polenta)
- 1 egg
- salt
- peppers
- 3 Tbsps Sour cream
- 1 Tbsp Mayonnaise
- 2 Tbsps Crème fraiche
- ½ small lemon
- 1 generous pinch Wasabi powder (to taste, more if desired)
- 2 stalks Dill
- 2 slices Smoked salmon (each about 4 ounce; 3" thick)
- 8 tsps Caviar
Kitchen utensils
Preparation steps
Bring vegetable broth to a boil in a pot, add the polenta, stirring constantly and bring to a boil (be careful, the pot will sputter!). Cook over low heat for about 15 minutes, stirring occasionally. Remove from heat. Stir in the egg and season with salt and pepper.
Line a baking sheet with parchment paper, add the polenta mixture and spread evenly with a rubber spatula to about 1 cm (approximately 3/8 inch) thick. Allow to cool about 40 minutes.
Meanwhile, mix sour cream, mayonnaise, and crème fraîche in a bowl. Grate lemon peel finely and mix with wasabi powder. Squeeze some lemon juice and season the cream to taste with the juice, adding a little salt and pepper if necessary.
Rinse dill and shake dry. Cut circles from the salmon with a round cookie cutter (approximately 1 1/2 inches). Reserve remaining salmon scraps.
Cut out circles from the cooled polenta with the cutter (approximately 1 1/2 inches), dipping the mold in water in between cuts.
Spread polenta circles thinly with wasabi cream. For each polenta tower, stack 3 polenta circles and 2 salmon circles towers of about 2 1/4 inches) in height, placing the smeared sides of polenta on the salmon and gently pressing down.
Top each tower with 1 polenta circle and brush with some remaining cream.
Chop remaining salmon very finely and spread on the towers, topping with caviar. Garnish with little dill fronds and serve.
