by Waldy Malouf
Chef / Co-Owner
Beacon Restaurant
www.beaconnyc.com

Makes 24 Squares

Ingredients:
For the Polenta

• 2 cups chicken broth (low-sodium if canned), or water
• 2 cups 2% milk
• 1 cup instant polenta
• 3/4 cup grated Parmesan cheese
• 1/2 t. sea salt or kosher salt, to taste
• 1/4 t. fresh ground black pepper, to taste
• 4 T. 70% unsalted tub margarine
• 12 slices smoked salmon, cut in half to be rolled into 24 rolls
• Non-stick margarine spray

For the Spread

• 1 T. lemon juice
• 1/4 cup chopped chives (plus 24 1" lengths for garnish)
• 1/4 cup chopped dill
• 2 oz. domestic caviar or sevruga
• 1/2 lb. 70% unsalted tub margarine, at room temperature
• 1 t. black pepper

Method:
For the Polenta
Bring broth, milk, and margarine to a boil in medium saucepan. Reduce heat and add polenta in thin stream, stirring constantly with whisk. Continue cooking, stirring with the whisk for 5 minutes, or until polenta is quite thick. Remove from heat, stir in Parmesan and season with salt and pepper. You may add extra salt to taste if using water. Pour into a 9" x 13" baking pan; smooth top with rubber spatula and remove to cool for 30 minutes.

Preheat the oven to 400°F. Cut chilled polenta into 1" x 2 x 1/2" rectangles. Remove polenta from pan and place on baking sheet that has been liberally sprayed with non-stick margarine spray; bake 10 minutes. Turn over and bake another 10 minutes or until both sides are crisp.

For the Spread
In bowl with margarine, whip together chopped chives, dill, pepper and lemon. Fold in caviar. Spoon mixture into small pastry bag with a 1/2" plain tip and decorate polenta top.

Stack in the following order:

1. Place smoked salmon roll on polenta.
2. Pipe dime size dot of margarine spread onto each piece.
3. Place chive stick into each dot for garnish.

Refrigerate for at least an hour. Serve.

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