Creamy Salmon Risotto

  • 20 minCooks in 20 min
  • Easy Easy
  • Serves 4Serves 4


Step 1

Remove skin from Tassal Hot Smoked salmon potions and flake salmon into large chunks. Set aside.

Step 2

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.

Step 3

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.

Step 4

Stir in the spinach leaves and crème fraiche until well combined. Fold in the flaked salmon.

Step 5

Serve immediately seasoned with cracked pepper and garnish with sprigs of dill leaves and a wedge of lime.


  • 150g Tassal Hot Smoked Salmon
  • 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