Smoked Salmon Risotto & Dip

Having smoked your salmon fillets what to do with them?

Wrapped up in the refrigerator they will keep a couple of weeks if need be, but I find they disappear if I have visitors drop by for a beer or vino. A risotto dish can be made in 5 minutes.

Heat the fillet for two minutes in the microwave. Break up into small bite size pieces and remove any pin bones. Mix in with a 250 gram packet of Express Rice and heat mixture for 90 seconds on high in microwave. Express Fried Rice is precooked steamed long grained rice and comes in a range of flavors, such as with ham, peas and egg. To serve, spoon a little risotto into small pottery bowls for visitors to snack with a fork while having a drink.

I always keep a small portion of smoked salmon (or trout) to make a dip or some salmon butter. Use your blender (I have a small one) to shred the salmon and blend in sour cream to get the right consistency. A little finely chopped parsley or chive gives the finishing touch. Salmon butter is made the same way but mix the shredded salmon with softened butter, lemon juice and a dash of herbs. This is great on your breakfast toast or muffin.

How to smoke salmon or trout check here