Crispy polenta salad with smoked trout

With crispy polenta cubes, flaky trout and a tasty mayo dressing, this fresh new salad will be the star of any dinner or outdoor summer barbecue.

  • 30 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Crispy polenta salad with smoked trout
  • 4 cup vegetable stock
  • 1 cup instant polenta, plus extra, to dust
  • oil for shallow frying
  • juice of 1 lime, plus halved limes, to serve
  • 1 teaspoon wasabi paste
  • 2/3 cup mayonnaise
  • 350 gram whole hot-smoked trout, skin and bones removed, flaked
  • 100 gram baby spinach and beetroot leaf salad mix
  • 1 fennel, thinly sliced
  • 4 radishes, thinly sliced
  • 2 long red chillies, seeded, julienned, placed in iced water


Crispy polenta salad with smoked trout
  • 1
    Grease a 20cm square pan. In a large saucepan, bring stock to boil on high. Gradually whisk in polenta and cook, whisking, for 5 minutes until thick. Season. Pour into pan and smooth top. Chill for 20 minutes until firm.
  • 2
    In a frying pan, heat oil on high until a few breadcrumbs sizzle when added. Slice polenta into cubes and toss in extra polenta. Shallow fry for 5 minutes, turning. Drain.
  • 3
    In a small bowl, combine mayonnaise, lime juice and wasabi. Season.
  • 4
    In a large bowl, toss trout, leaves, fennel, radish and chilli together. Drizzle mayo over. Serve with polenta and lime.


To shallow fry, pour enough oil into pan to come halfway up the food.

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