RCI-SF.004.0008.001
Norwegian Smoked Salmon
This is my mother's recipe with a few adaptations by me. They are wonderful crisp white, sweet pickles that go well with anything (except maybe ice cream). You nearly always see this pickle on Danish open faced Liver pate sandwiches.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- fresh salmon150 gsliced
- 60 g
- 25 ml
- sautéed porcini mushrooms20 g
- cucumbers10 gjulienned
- orange wedges10 g
- 5 g
- black caviar50 ml
- 1 unit
- salsa1 unitas required has to be spooned over the rice
Method
1
Rinse the arborio rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
2
Heat a medium saucepan over medium heat and add the rinsed arborio rice, stirring constantly for 1-2 minutes until lightly toasted.
2 minutes
3
Gradually add warm broth or water to the rice, stirring frequently and adding liquid in stages as it is absorbed, cooking until the rice is creamy and tender.
15 minutes
4
Stir the heavy cream and sautéed porcini mushrooms into the cooked risotto, then season with salt and pepper to taste.
5
Prepare the fresh salmon slices on a clean cutting board and arrange them on a serving plate or plating surface.
6
Spoon a portion of the porcini mushroom risotto onto the center of each plate, creating a small mound as the base.
7
Arrange the fresh smoked salmon slices elegantly around the risotto on each plate.
8
Spoon the salsa over the rice in a small portion, allowing it to garnish without overwhelming the dish.
9
Arrange the julienned cucumbers and orange wedges as fresh accents around the plate for color and brightness.
10
Top the risotto with black caviar as a final garnish, and serve immediately while the risotto is still warm.