FRIED RICE CAKES WITH NEGRONI CURED SALMON
Medium
FRIED RICE CAKES WITH NEGRONI CURED SALMON
Ingredients

Negroni cured salmon

  • 250g ultra fresh salmon

Dry cure

  • 25g salt
  • 10g caster
  • Teaspoon orange zest

Wet cure

  • 20ml Campari
  • 20ml sweet vermouth
  • 20ml gin

Rice cakes

  • 200g RISO GALLO Arborio Rice
  • 400ml water
  • 60ml sherry vinegar
  • 30ml caster sugar

To serve

  • Finely chopped chives
  • Fennel to garnish
Preparation
Cured salmon Mix the salt, sugar and zest together to make a dry cure. Cut the salmon into small dices and coat with the dry cure for 1-2 hours. Wash the cure off the fish, pat the salmon dry, mix the Negroni ingredients together and combine with the fish for 1-2 hours. Rice cakes Parboil the rice in the water until just cooked. While the rice is cooking, bring the sugar and vinegar to a simmer. Add the vinegar mix to the rice, press the rice onto a baking sheet and cool with another sheet on top of the rice to compress. Once the rice is cold, cut into circles with a pastry cutter and leave for an hour to “set” To serve Shallow fry the rice cakes in hot oil until golden. Finely slice the chives, mix through the cured salmon and spoon on top of the rice cakes.

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