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Smoked ocean trout risotto with creme fraiche
Smoked ocean trout risotto with creme fraiche
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Elevate basic risotto with smoked trout, asparagus, and creme fraiche.
Ingredients:
  • 500ml chicken stock
  • 60ml (1/4 cup) fresh lemon juice
  • 9.20 gm olive oil
  • 4 purple shallots, finely chopped
  • 165g rice
  • 250ml white wine
  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 50g sugar snap peas, trimmed, thinly sliced lengthways
  • 20.00 ml baby salted capers, rinsed, drained
  • 150g pkt smoked ocean trout, coarsely flaked
  • 20.00 ml dill sprigs, plus extra to serve
  • 65g creme fraiche
  • 20.00 ml finely shredded lemon rind
  • Salmon roe, to serve
Instructions:
  • In a small saucepan over medium heat, gently simmer the stock and lemon juice. Then, adjust the heat to very low to maintain a gentle simmer.
  • - Heat oil in a heavy-based saucepan over medium heat. Sauté shallots until soft, about 5 minutes. Add rice and stir until slightly glassy, about 2 minutes. Pour in wine and cook until absorbed. - Add 1/2 cup (125ml) stock and stir until absorbed. Continue adding stock gradually, stirring constantly until rice is creamy and al dente, about 15 minutes. - Stir in asparagus and sugar snap peas, cook until vibrant and crisp-tender, about 1 minute. Remove from heat and serve.
  • Gently fold capers, trout, and dill into the risotto until well combined.
  • Divide the risotto evenly among serving bowls. Add a dollop of creme fraiche on top. Garnish with lemon rind, extra dill, and salmon roe, if desired.

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