Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Microwave Rissotto with Salar Flaky Smoked Salmon

Recipe by Paula Casson, Leicester. Serves 4 - 6 as a starter or 2 - 4 as a main course.

Ingredients
30g butter
2 tbsp of olive oil
2tbsp chopped spring onion
200 grams arborio rice
700 ml vegetable stock
200 grams vegetables: any or all of, peas (fresh or frozen), thin asparagus cut into
5cm lengths, french beans cut into 5cm lengths
250 -300g Salar Flaky Smoked Salmon, flaked into large chunks
2 tbsp creme fraiche
2 tbsp fresh herbs: any or all of parsley, tarragon, dill

Timings are for a category D microwave - adjust if necessary. Cook uncovered throughout.

Method
Heat the oil and butter for 1 minute on full power.

Stir in the onions and heat for 1 minute on full power.

Stir in the rice until well coated in oil and butter and heat for 1 minute on full power.

Add the stock and cook for 7 minutes on full power.

Stir thoroughly and add the vegetables. Cook for a further 7 minutes on full power.

Test to make sure rice is coked to taste, if still too al dente cook again for 1 or 2 minutes.

Stir in the creme fraiche, herbs and Salar Flaky Smoked Salmon, season to taste and serve.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Microwave Rissotto with Salar Flaky Smoked Salmon

Recipe by Paula Casson, Leicester. Serves 4 - 6 as a starter or 2 - 4 as a main course.

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