Oak Roast Salmon & Asparagus Risotto

This super-easy recipe is from our great friend Sue Nelson. Sue says on her blog: “We’ve been big fans of Staal Smokehouse near Beverley since we began our Yorkshire food-finding venture. Husband and wife team Justin and Georgina Staal have created award-winning products that will do justice to the best tables in the land. What we love about them is their use of local fish and meat where possible, plus their collaboration with other artisan producers such as Yorkshire Rapeseed Oil for whom they smoke oil to create another award-winning product.”

Serves 4     Prep: 5mins   Cooking: 30mins

Staal products in this recipe

Oak Roast salmon portions

Oak Roast Salmon Portions

View product
Add these Staal products to basket


1 portion Staal Oak Roast Salmon, flaked
1 tbsp Yorkshire Rapeseed Oil
2 shallots, finely chopped (or an onion will do)
300g arborio (risotto) rice
Good glug of white wine
1 litre hot chicken or fish stock
1 bunch Sand Hutton asparagus, woody ends snapped off, then stems chopped
2 tbsp creme fraiche – we used Longley Farm from Holmfirth
Zest and juice of 1 lemon
Handful of chives and/or fennel fronds or dill, chopped
Salt to taste


  1. Heat the Yorkshire Rapeseed Oil in a sauté pan over a medium heat and fry the shallot until soft.
  2. Add the rice and stir in with the shallot until coated. Throw in the white wine and let it evaporate.
  3. A little at a time add ladles of the hot stock, allowing the rice to absorb the liquid before adding more. When the rice is just about cooked, add the chopped asparagus, lemon zest, juice and creme fraiche. Mix well and allow to cook for a couple of minutes more until the asparagus is just cooked through but not mushy.
  4. Stir in the flaked oak roast salmon and the herbs – Yorkshire spring time in a dish!
Back to recipes

About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

Learn More