George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

Lightly Smoked Salmon with Fennel and Saffron Risotto

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Serves: 4


4 x 170g Lightly Smoked Salmon Fillets

30ml Rapeseed Oil

Maldon sea salt and freshly milled black pepper


30g Butter

30g Finely chopped shallots

150g Chopped fennel

Pinch of saffron threads

340g Risotto rice

100ml White wine

900ml of vegetable stock

1 Lemon zest and juice

5g Fresh tarragon

Maldon sea salt

Freshly ground black pepper


For the risotto, heat the vegetable stock, add the fennel flavour, reserve some stock.  Heat 30g of butter in a sauté pan, add the shallots and sweat for 3 mins, add rice, stir and cook for 1 min.  Add the white wine & saffron and reduce to a syrup and season.

Add a 1/3rd of the vegetable & fennel stock, season and stir continuously.  Add the next 1/3rd of the vegetable & fennel stock and reduce and finally add the remainder of the stock, check seasoning and consistency, finish with the lemon zest, tarragon and lemon juice to taste.

For the lightly smoked salmon, preheat the grill to high, drizzle the oil over the salmon, season the salmon fillets, with black pepper and grill skin side up until cooked right through. This should take about 7-8 mins.

To Serve

Warm 4 bowls, ladle the risotto into warmed bowls, top with salmon fillets.





Chefs Note

Parmesan and butter can be added to the risotto to enrich the flavour, garnish with saute of kale.  It can also be baked in the oven at 200C for approx. 8 mins.