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
- Heat the Yorkshire Rapeseed Oil in a sauté pan over a medium heat and fry the shallot until soft.
- Add the rice and stir in with the shallot until coated. Throw in the white wine and let it evaporate.
- 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.
- Stir in the flaked oak roast salmon and the herbs – Yorkshire spring time in a dish!
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