Polenta Muffins Filled with Salmon in Champagne and Pumpkin Pickles

Preparation info

  • Difficulty


  • For


    mini muffins

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 100 g (approx. 4 oz/ cup) self-raising flour
  • 2 tbsp cornflour (cornstarch)
  • ½ tsp baking powder
  • 80 g (approx. oz/½ cup) polenta
  • tbsp sugar
  • 175 ml (approx. 6 fl oz/¾ cup) milk
  • 1 egg
  • 25 g (approx. 4 teaspoons) melted butter
  • 250 g (8 oz) nice raw salmon
  • 1 glass champagne or prosecco (dry sparkling wine) approx. 6 tbsp pumpkin pickles and a mini muffin tray


Place the salmon in a bowl and cover with the champagne, sprinkle with salt and pepper. Cover with foil and place in the refrigerator until used.

Beat the muffin ingredients into a batter, lumps are allowed. Grease the muffin moulds with baking spray or oil and bake the polenta muffins in an oven preheated to 180°C (350°F/Gas 4) for 12 minutes until golden brown. Leave to cool. Cut the salmon into thin slices. Make a deep incision in the polenta muffins and top with a slice of salmon and some pumpkin pickles, serve immediately.