When I think of salmon -either fresh or smoked- I often end up using the same preparation (usually en papilotte in the oven for fresh salmon, and smoked more likely used in aperitif bites or with scrambled eggs…). Until I tasted this dish made by my friend husband, and decided to copy it.
Though it took me until after the holidays when I got stuck with a huge smoked salmon leftover to make it myself. Quick, easy and very tasty!
Carnaroli risotto rice
200 g of wild Scottish smoked salmon
100 g of salicorn
a cube of fish stock
a glass of white wine
1 lemon or lime
a knob of butter
Finely chop the shallot and glaze it in some olive oil or butter (what you prefer). Add the risotto rice and prepare it according to the instructions -first add the crumbled cube of fish stock, then the wine and then gradually add water until your risotto is cooked. Just before the risotto is finally cooked, add the salicorn so it can absorb the last bit of water and make it more al dente. Dice or chop the salmon, add it and mix it well into the risotto. According to taste you could add some pepper. Watch out with salt as the salmon and salicorn are already salty.
For the presentation we made little rice timbales. Risotto is sticky, so fill up the amount of bowls you need and then turn them over on a plate. Squeeze some lemon or lime juice over them, and garnish with a slice of lemon or lime and a branch of parsley. For an extra hearty flavor sprinkle some grated parmesan on top.