Oak Roast Salmon & Asparagus Risotto

This super-easy recipe is from our great friend Sue Nelson, who has created a new blog called Lock Down Eat Up. Sue says on her blog: “We’ve been big fans of Staal Smokehouse near Beverley since we began our Yorkshire food-finding venture 8 years ago. 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

Staal Smokehouse Oak Roast Salmon

Oak Roast Salmon Portions

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Ingredients

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

Method

  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!

For more fabulous recipes to keep you going through lockdown, visit Sue Nelson’s Lock Down Eat Up blog.

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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

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