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.
Ingredients
- 250 ml (1 cup) cream
- 45 ml (3 tbsp) chopped chives
- salt and freshly ground black pepper to taste
- juice of ½ lemon
- 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
- olive oil for frying
- 4 x 200 g Norwegian salmon portions
Chive cream
Rice cakes
Salmon
Method
- Chive cream: Stir together all the ingredients, season to taste and refrigerate until you need it.
- Rice cakes: Mix Spekko Rice with the rest of the rice cake ingredients, except oil, and season with salt and pepper.
- 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.
- 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.
- Serve rice cakes topped with seared salmon and chive cream.
- Substitute chives with chopped dill to ring the changes, or use both herbs together as they are a delicious combo.
From the Spekko kitchen