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.
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