Preparation

1. Peel and chop onion and garlic

2. Chop parsley (reserve a little for garnish)

3. Zest and juice lemon

4. Chop 150g of smoked salmon (reserve the rest for garnish)

Instructions

1. Fry onion until just softened and then add rice and garlic and stir for 2 minutes

2. Pour in the white wine and simmer stirring occasionally until the wine is absorbed

3. Gently add the stock like before stirring occasionally until all stock is absorbed

4. When all stock has been added simmer until rice cooked creamy.

5. Take off the heat add chopped salmon, cream cheese, parsley, lemon zest and seasonings (go careful on salt as the salmon is naturally salty)

6. Leave for 5 minutes check seasonings and add some lemon if required

7. Garnish with reserved salmon and parsley.