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Angelo Georgalli shares his enthusiasm for fresh New Zealand produce and game with recipes from his book The Game Chef.
Hot Smoked Salmon Risotto
Prep time: 10 minutes | Cook time: Up to 25 minutes | Serves 2-3
Achieving this quality of food in the wilderness is not difficult - honestly! You just have to be prepared. The smokiness of the salmon works extremely well with the creaminess and zestiness of the risotto
200g salmon, skin on
2 cloves garlic, crushed and roughly chopped
2 Tbsp roughly chopped fresh dill
1 tsp lemon pepper
Juice of one and a half lemons
4 Tbsp melted butter
1 shallot, sliced
300g Arborio rice
75-150ml dry white wine
1L fish stock
Salt and pepper
3 Tbsp mascarpone cheese
2 Tbsp finely grated
Zest of 1 lemon
Extra chopped dill
Salt and pepper
Manuka branches/manuka chips
Score one side of the salmon with small diagonal cuts to prepare it for the smoker. Place the smoker on the heat and add the manuka chips/branches.
Poke half the garlic and dill into the cuts on the salmon. Season with lemon pepper and two-thirds of the lemon juice, ensuring the seasoning gets into the cuts. Place the salmon in the smoker, seasoned-side up, and smoke for 15 minutes. Once cooked, remove the smoker from the heat and set aside.
In a hot frying pan melt the butter until it turns a nutty brown colour. Brown the shallot and the remaining garlic, then stir in the rice.
Add the remaining lemon juice and season with a mixture of salt, pepper and lemon pepper and continue to reduce. After about 25 minutes, or once the rice takes on a creamy texture, remove the pan from the heat.
Remove the salmon from the smoker and peel off the skin.
Return the pan to the heat and stir in the mascarpone, Parmesan, lemon zest and remaining dill.
Divide the risotto between plates and garnish with dill, lemon zest, a lemon wedge, and salt and pepper to taste. Using your fingers, carefully lift the salmon flesh off the bone and arrange on top of each serving of risotto.