for 4 people

Polenta cakes

1 tbsp	sugar
30 g	pumpernickel, cut into cubes
1 tbsp	butter
1	garlic clove, finely chopped
3 ½ dl	vegetable bouillon
50 g	medium-fine polenta
1 tbsp	Maizena cornflour
2 pinch	salt
a little	pepper

Chervil crème

100 g	crème fraîche
1 ½ tbsp	lemon juice
2 sprig	chervil
1 pinch	salt

To serve

1 tbsp	clarified butter
100 g	Fine Food Pepe Valle Maggia Smoked Salmon , sliced
4 sprig	chervil, leaves torn off

How it's done

Polenta cakes

Heat the sugar in a small pan, stirring occasionally until it has melted. Add the pumpernickel, mix, spread on a sheet of baking paper, leave to cool. Heat the butter in a pan. Add the garlic, cook briefly, pour in the stock, bring to the boil. Mix the polenta and cornflour, add to the pan while stirring, reduce the heat, simmer for approx. 4 mins. until the polenta has thickened, season. Add the reserved pumpernickel, mix.

To shape

Divide the mixture into 4 serving dishes, each approx. 7 cm in diameter, smooth down. Remove the tin frame, leave to cool. Cover and leave to set in the fridge for approx. 2 hrs.

Chervil crème

Place the crème fraîche, lemon juice and chervil in a measuring jug, puree, season with salt.

To serve

Heat the clarified butter in a non-stick frying pan. Fry the polenta cakes for approx. 2 mins. on each side. Remove from the pan, plate up. Top with the chervil crème, shape the salmon into rosettes and place them on top, garnish with chervil.

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