- 150g Huon hot smoked salmon, flaked
- 150g Huon cold smoked salmon, half diced, half folded
- 1 lemon, juiced and zested
- 1 onion, finely diced
- 1 clove of garlic, sliced
- 50g butter
- 1 litre chicken stock
- 1/4 bunch parsley
- 250g Barilla risoni
- Salt and Pepper
Heat the butter in a saucepan and sauté the onion and garlic until translucent then add the risoni and stir well to coat the pasta in the butter. Add the stock 1 cup at a time until the pasta is cooked and the risoni is creamy.
Once the risoni is cooked turn off the heat then add the hot smoked salmon and the diced half of the cold smoked salmon and the lemon juice and zest using the heat left in the pan to gently cook the fish. Serve in bowls and top with the folded cold smoked salmon. Season the salt and pepper and serve while hot.