Mixed salad with white polenta mozzarella apple and smoked fish

Method

1. Combine the polenta with 650 ml water and 1/2 tsp salt in a large saucepan. Place over a moderate heat and cook, stirring frequently, until thickened and starting to come away from the edges of the pan.

2. Remove from the heat and stir in 2 tbsp butter, Parmesan, and a little salt and pepper to taste. Spoon the mixture into a domed tin, smoothing the top flat. Cover and chill until set, about 4 hours.

3. Once set, scoop out balls from the polenta with an ice cream scoop or large melon baller. Quarter and cut into thin wedges or slices.

4. Working in two batches, melt 1 tbsp butter with 1 tbsp olive oil in a large frying pan set over a moderate heat. Add the polenta and fry until golden, turning once or twice, about 3-4 minutes. Remove from the pan and repeat for the remaining polenta, using the remaining butter and olive oil.

5. When ready to serve, divide the lettuce, bocconcini, smoked trout, apples, crackers, and fried polenta between plates.

6. Stir together the extra-virgin olive oil and chilli in a small bowl or ramekin. Spoon over the salad and sprinkle over the spring onion and parsley before serving.

Tips:
For a quicker version, use readymade set polenta and start the recipe at step 3.

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Ingredients

• 175 g | 1 cup white polenta
• 4 tbsp butter, divided
• 60 g | 1/2 cup Parmesan, grated
• 2 tbsp olive oil, divided
• 2 curly lettuce heads, leaves roughly torn
• 12 bocconcini, mini mozzarella balls, drained and sliced
• 4 smoked trout fillets, ~125 g each, pin-boned and diced
• 2 Red Delicious apples, cored, quartered, and sliced

• 1 large handful seeded crackers
• 4 tbsp extra-virgin olive oil
• 2 small red chillies, finely sliced
• 2 spring onions, finely sliced
• 1 handful flat-leaf parsley, finely chopped
• salt
• freshly ground black pepper