Mini Polenta Cakes with Smoked Salmon & Raspberry-Tarragon Topping

Share Recipe

Print
Serves10

Raspberries complement smoked salmon in this easy-to-make (and delicious!) Polenta Cake recipe.

INGREDIENTS

    For the Raspberry-Tarragon Sauce:

  • 1 cup California Giant Berries Raspberries
  • 1/4 cup veggie or chicken broth
  • 1 tsp honey
  • 2 tbsp tarragon leaves, finely chopped
  • Sea salt
  • For the Polenta Roll + Toppings:

  • 2 tbsp olive oil
  • 10-12 slices pre-cooked polenta roll
  • 1/4 cup any flour
  • 8 oz smoked salmon, reserved for topping
  • 10-12 tsp yogurt, reserved for topping

DIRECTIONS

      • For the tarragon sauce, mix all the ingredients into a saucepan and cook on medium heat until the berries reduce down and the sauce thickens - about 10 minutes. Remove from heat and set aside.
      • In a medium-size sauce pan on medium-high heat, warm the oil for one minute. While the pan heats, press the cut polenta into the flour on both sides. This will prevent the polenta from sticking when cooking in the oil. Once the pan is hot, cook the polenta for 3-5 minutes on both sides, until they are crisp and slightly golden. Remove from the pan and pat the polenta with a paper towel to remove any excess oil.
      • Assemble the polenta with a smear of yogurt, the raspberry-tarragon sauce, and top with the smoked salmon. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!