Creamy Salmon Risotto

Ingredients

2 Tassal Tasmanian Hot Smoked salmon portions
2 tbsp olive oil
2 cloves garlic, finely chopped
3 cups arborio rice
5 cups chicken stock, hot
2 lemons, finely grated rind & juice
100g spinach leaves, chopped
100g parmesan cheese, grated
½ cup crème fraiche
Cracked pepper to taste
Dill sprigs to serve
1 lime, cut into wedges to serve

Remove skin from Tassal Hot Smoke salmon potions and flake salmon into large chunks. Set aside. Heat oil in a large frying pan over a medium heat and sauté garlic for 1 minute. Add the Arborio rice to the pan and toast for 2 minutes stirring constantly. Add the lemon juice and rind to the stock. Add the stock one ladle at a time to the rice, stirring well after each addition until all of the stock is absorbed and the rice is tender. Stir in the spinach leaves and crème fraiche until well combined. Fold in the flaked salmon. Serve immediately seasoned with cracked pepper and garnish with sprigs of dill leaves and a wedge of lime.