1. Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes. 2. Make up stock and remove salmon skin/bone. 3. Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently. 4. While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering--DO NOT BOIL. 5. Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft. 6. Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes. 7. Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves. 8. Serve hot. Garnish with lemon rind/bay leaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
