A fun and delicious seafood appetizer, these Smoked Trout Polenta Bites are sure to get your party started off right!
| 12 ounces smoked trout, skin removed | |
| 1/3 cup plain Greek yogurt | |
| 1/4 cup crème fraîche | |
| 1 Tbsp. lemon juice (from approximately ½ lemon) | |
| 2 Tbsp. chopped chives | |
| Salt and pepper to taste | |
| 1 tube yellow polenta (17.6 ounces), at room temperature | |
| 1/3 cup panko bread crumbs | |
| 1 Tbsp. olive oil, divided | |
| Optional: fresh dill for garnish |
Recipe by Kara Lydon, RDN, of The Foodie Dietitian
| 1. | In a medium bowl, break apart trout into small pieces. |
| 2. | Add Greek yogurt, crème fraîche, lemon juice and chives and mix to combine. Salt and pepper to taste. Let sit in the refrigerator until ready to use. |
| 3. | Trim the polenta’s rounded edges to create a long rectangle. Cut polenta into 14 squares, about ½-inch thick. |
| 4. | Spread the panko crumbs out onto a plate. Press both sides of polenta squares firmly into panko to coat. |
| 5. | Heat 1-2 teaspoons olive oil at a time over medium heat in a nonstick pan. Cook polenta squares in batches not to overcrowd the pan, 2-3 minutes on each side or until lightly browned. |
| 6. | Top each polenta square with a small spoonful of the trout dip. |
| 7. | Optional: Garnish with a sprig of fresh dill, as desired. |
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