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🍽️ Polenta-Lachs-Towers

284 kcal · 30 min · 4 servings

Ingredients

• 300 ml classic vegetable broth
• 100 g cornmeal (polenta)
• 1 egg
• salt
• pepper
• 60 g low-fat quark (3 tbsp)
• 1 tbsp salad cream
• 40 g crème fraîche (15% fat; 2 tbsp)
• 0.5 small organic lemon
• 1 pinch wasabi powder (more to taste)
• 2 sprigs dill
• 250 g smoked salmon (2 slices; 8 mm thick)
• 40 g German caviar (8 tsp)

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Stir in the cornmeal while stirring constantly. Be careful, the mixture may splatter!
3. 3. Reduce the heat and let the polenta simmer for about 15 minutes. Stir occasionally.
4. 4. Remove the pot from the heat.
5. 5. Stir the egg into the polenta.
6. 6. Season the mixture with salt and pepper to taste.
7. 7. Line a baking sheet with baking paper.
8. 8. Spread the cornmeal mixture onto the tray.
9. 9. Use a rubber spatula to spread the polenta evenly to a thickness of about 1 cm.
10. 10. Let the polenta cool for about 40 minutes.
11. 11. Whisk together the quark, salad cream, and crème fraîche in a bowl.
12. 12. Finely grate the lemon zest.
13. 13. Stir the lemon zest and wasabi powder into the cream.
14. 14. Squeeze in some lemon juice to taste.
15. 15. Season the cream to taste, add a little salt, and pepper if desired.
16. 16. Wash the dill and shake it dry.
17. 17. Use a round cutter (4 cm diameter) to cut circles out of the salmon.
18. 18. Set aside the leftover salmon pieces.
19. 19. Dip the cutter in water between cuts to prevent sticking.
20. 20. Cut circles (4 cm diameter) out of the cooled polenta as well.
21. 21. Spread a thin layer of the wasabi cream onto the polenta circles.
22. 22. Stack 3 polenta circles and 2 salmon circles alternately to form a tower.
23. 23. Always place the creamed polenta sides onto the salmon.
24. 24. Gently press the layers together.
25. 25. The towers should be about 6 cm high.
26. 26. Top each tower with a polenta circle.
27. 27. Spread a little of the remaining cream on top.
28. 28. Finely chop the leftover salmon pieces.
29. 29. Distribute the chopped salmon and caviar over the towers.
30. 30. Garnish the towers with small dill sprigs.
31. 31. Serve the dishes.

Nutrition per serving

• kcal: 284
• Protein: 21 g · Fett/Fat: 12 g · Carbs: 20 g