Salar Flaky Smoked Salmon with Rice Pilaff and Petit Pois
recipe by Rachel Caldwell, Stirling
Serves 2
200 - 300g Salar Flaky Smoked Salmon
2 tablespoons olive oil
1/2 medium onion, finely chopped
200g long grain rice
400 ml chicken stock (cube is OK)
salt and freshly ground pepper
finely chopped fresh parsley
150g frozen petit pois
1/2 lemon cut into quarters
Take the Flaky Smoked Salmon out of the fridge and divide it into 2 serving portions. Leave at room temperature while you prepare the rest of the dish.
Heat the oil in a small pan, add the chopped onion and cook gently for 2 or 3 minutes without browning.
Add the rice, then the chicken stock and season with salt and pepper.
Cook over a low heat with the lid on and stir once only. Check to avoid sticking. After about 15 to 20 minutes all the liquid should be absorbed and the rice ready to eat.
Add a little water to the petit pois and microwave on full power for 2 minutes until tender. Drain.
Serve the Flaky Smoked Salmon, with the lemon alongside, on warm plates and spoon the rice and the petit pois beside it. Garnish with fresh parsley.
(The rice is moist, but not too strong, and the lovely smoky flavour of the Flaky Smoked Salmon is allowed to dominate. The petit pois give a little sweetness which compliments the salmon.)
Very tasty and healthy! Enjoy!!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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