Pan-fried rice cakes with salmon served with a chive cream

These are fabulous served as a snack, topped with sour cream and chives. It can also be a starter topped with moist pink salmon, dill cream and garnished with salmon roe.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 45 - 60 minutes

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Ingredients

Chive cream

• 250 ml (1 cup) cream
• 45 ml (3 tbsp) chopped chives
• salt and freshly ground black pepper to taste
• juice of ½ lemon

Rice cakes

• 250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
• 1 peeled potato, grated
• 5 spring onions, finely chopped
• 2 cloves of garlic, crushed
• 125 ml (½ cup) grated Pecorino or Parmesan cheese
• 30 ml (2 tbsp) chopped Italian parsley
• 3 eggs, beaten
• 1 chilli, chopped (optional)
• 30 ml (2 tbsp) olive oil

Salmon

• olive oil for frying
• 4 x 200 g Norwegian salmon portions

Method

1. Chive cream: Stir together all the ingredients, season to taste and refrigerate until you need it.
2. Rice cakes: Mix Spekko Rice with the rest of the rice cake ingredients, except oil, and season with salt and pepper.
3. Heat half the oil in a frying pan and divide mixture into 4 large cakes. Fry cakes until golden on the one side, turn and press down lightly. Add remaining oil and fry other side until golden. Spoon out and keep warm.
4. Salmon: Lightly oil salmon and season with salt and pepper. Heat a frying pan and sear salmon on both sides until cooked to your preference – medium to rare is really delicious when you are serving salmon. Remember not to overcook your fish as it continues to cook when you remove it from the pan.
5. Serve rice cakes topped with seared salmon and chive cream.
From the Spekko kitchen
1. Substitute chives with chopped dill to ring the changes, or use both herbs together as they are a delicious combo.