Make the mixture the day before coating and frying.
2
Add stock to a saucepan and heat to below a simmer.
3
Unsing a large heavy based pan, heat oil to medium.
4
Add onion and sauté for 10 minutes until onion is soft, add garlic and cook for a further 2 minutes.
5
Stir through the rice and cook for 2 minutes so the rice starts to become opaque.
6
Pour in wine and simmer until the wine starts to reduce.
7
Ladle in ½ cup of hot stock, stir and then allow the stock to absorb.
8
Repeat until you have ½ cup of stock left to add, fold through the salmon, and cook. Add remaining stock and cook until rice is tender but still firm.
9
Fold through butter, dill, lemon zest and season with salt and pepper.
10
Let the mixture become cold, fold through the parmesan cheese.
11
In three separate bowls, add beaten eggs, flour, and panko crumbs.
12
Take a large tablespoon of mixture, mould into a sized golf ball.
13
Roll in flour, then coat with egg mixture and then into the panko crumbs. Place on a tray and set aside.
14
Using a large heavy based saucepan, heat the olive oil to around 170 ºC. Lower the arancini balls into the hot oil and cook until golden, set aside and keep warm whilst cooking in batches. Sprinkle with sea salt flakes. Serve hot.
15
To make sauce, add ingredients together into a bowl, mix to combine.
