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

Salar Flaky Smoked Salmon Risotto Cakes

Recipe by Liz Gretton, Llancarfan. Makes approx 6 - 8 cakes.

Ingredients
1 pack Salar Flaky Smoked Salmon, broken into pieces
½ onion, finely chopped
1 heaped teaspoon salted butter
1 dessertspoon vegetable oil
4 dessertspoons Arborio rice
1 vegetable stock cube
½ pint boiling water
½ stick celery, finely chopped
1 asparagus stem, finely chopped
1 spring onion, finely chopped
1 teaspoon extra thick double cream
1 egg yolk
Salt and pepper
Oil – for shallow frying

Method
Using a sauté pan, melt the butter and vegetable oil together and add the chopped onions. Cook until soft and transparent (not coloured). Remove from the heat.

Put the boiling water into a measuring jug and crumble in the stock cube, stirring thoroughly so that it is completely dissolved.

Add the Arborio rice to the pan and return to a medium heat. Cook with the onions for a minute. Add a ladle of hot stock and cook until the liquid is fully absorbed. Keep adding hot stock ladle by ladle and waiting for the liquid to be absorbed each time before adding the next. Keep stirring with a wooden spoon throughout to prevent the rice from catching on the bottom of the pan.

Just before the last of the stock has been absorbed, add the raw chopped vegetables. (These are optional choices and are used for colour as well as providing additional flavour and texture, so alternative vegetables may be used. Try fennel, lemon zest and broccoli to ring the changes!)

Remove from the heat and fold the Salar Flaky Smoked Salmon into the risotto mixture. Stir in the cream, but ensure that the mixture is not too wet as it needs to set firm enough to form oval shaped cakes. (This shape makes the cakes look a little more interesting for presentation but flat cakes can easily be an alternative.)

Transfer the mixture to a bowl, allow to cool and then place in the fridge to chill.

When cold, remove from the fridge and fold the egg yolk into the rice combination.

The oval cake shape can be made by using one or two dessert spoons to scoop up the mixture.

Heat a little oil in the frying pan to shallow fry. Carefully lower spoonsful of the mixture into the oil, turn the cakes occasionally until golden brown all over.

The cakes can be made in batches, but keep them warm until ready to serve.

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

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Salar Flaky Smoked Salmon Risotto Cakes

Recipe by Liz Gretton, Llancarfan. Makes approx 6 - 8 cakes.

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