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Smoked salmon and crunchy lemon polenta salad

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Filled with crunchy lemon polenta, this Smoked salmon salad makes for a deliciously light meal. Get some seafood into your week and whip up this easy salad.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes, (+ 2 hours chilling time)
Smoked salmon and crunchy lemon polenta salad

Ingredients

  • 2 cups (500ml) chicken stock
  • 2 tsp finely grated lemon rind
  • 1 cup (170g) cornmeal (polenta)
  • ½ cup (125ml) thickened cream
  • 1 tbs finely chopped dill
  • 1 tbs finely chopped chives
  • ¼ cup (60ml) olive oil
  • 2 tbs lemon juice
  • 300g Tassal Tasmanian Smoked Salmon
  • 1 ripe avocado, stone removed, peeled, thinly sliced
  • 1 Lebanese cucumber, thinly sliced into ribbons
  • 50g baby rocket leaves
  • 50g watercress sprigs
  • Dill sprigs, extra, to serve
  • Lemon zest, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease and line the base and 2 sides of a 20cm square cake pan. Combine the stock, lemon rind and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Add the cornmeal in a thin, steady stream, stirring constantly. Reduce heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the cream, chopped dill and the chives and stir to combine. Season with salt and pepper. Pour the mixture into the prepared pan and smooth the surface. Place in the fridge for 2 hours or until firm.
  2. Step 2

    Turn the polenta onto a clean work surface. Use a large sharp knife to cut into 2cm x 10cm batons. Heat 1 tbs of the oil in a medium non-stick frying pan over medium heat. Add half the polenta batons and cook, turning, for 5 mins or until crisp and light golden. Transfer to a plate lined with paper towel. Repeat with remaining polenta.
  3. Step 3

    Whisk the lemon juice and remaining oil together in a small jug. Season with salt and pepper.
  4. Step 4

    Arrange the polenta batons, smoked salmon, avocado, cucumber, rocket and watercress on a serving platter. Sprinkle with the dill sprigs and lemon zest. Drizzle with the lemon dressing to serve.

    Smoked salmon and crunchy lemon polenta salad

    Smoked salmon and crunchy lemon polenta salad
    • Serves4
    • Cook time20 minutes
    • Prep time20 minutes, (+ 2 hours chilling time)
    Ingredients
    • 2 cups (500ml) chicken stock
    • 2 tsp finely grated lemon rind
    • 1 cup (170g) cornmeal (polenta)
    • ½ cup (125ml) thickened cream
    • 1 tbs finely chopped dill
    • 1 tbs finely chopped chives
    • ¼ cup (60ml) olive oil
    • 2 tbs lemon juice
    • 300g Tassal Tasmanian Smoked Salmon
    • 1 ripe avocado, stone removed, peeled, thinly sliced
    • 1 Lebanese cucumber, thinly sliced into ribbons
    • 50g baby rocket leaves
    • 50g watercress sprigs
    • Dill sprigs, extra, to serve
    • Lemon zest, to serve
      Description

      Filled with crunchy lemon polenta, this Smoked salmon salad makes for a deliciously light meal. Get some seafood into your week and whip up this easy salad.

      Method
      1. Step 1

        Grease and line the base and 2 sides of a 20cm square cake pan. Combine the stock, lemon rind and 2 cups (500ml) water in a large saucepan over high heat. Bring to the boil. Add the cornmeal in a thin, steady stream, stirring constantly. Reduce heat to low. Cook, stirring, for 5 mins or until polenta boils and thickens. Remove from heat. Add the cream, chopped dill and the chives and stir to combine. Season with salt and pepper. Pour the mixture into the prepared pan and smooth the surface. Place in the fridge for 2 hours or until firm.
      2. Step 2

        Turn the polenta onto a clean work surface. Use a large sharp knife to cut into 2cm x 10cm batons. Heat 1 tbs of the oil in a medium non-stick frying pan over medium heat. Add half the polenta batons and cook, turning, for 5 mins or until crisp and light golden. Transfer to a plate lined with paper towel. Repeat with remaining polenta.
      3. Step 3

        Whisk the lemon juice and remaining oil together in a small jug. Season with salt and pepper.
      4. Step 4

        Arrange the polenta batons, smoked salmon, avocado, cucumber, rocket and watercress on a serving platter. Sprinkle with the dill sprigs and lemon zest. Drizzle with the lemon dressing to serve.