Risotto cakes with smoked trout recipe
- Lemon and spinach risotto
- 1 tablespoon olive oil
- 200g smoked ocean trout
- Lemon cheeks, to serve
Prepare risotto according to the Lemon and spinach risotto recipe. Cool and store in fridge until needed.
Preheat oven to 120°C. Shape cold risotto mixture into 8-10 equal cakes about 1.5cm thick.
Heat oil in a non-stick frypan over medium heat. Cook the risotto cakes in two batches, 5 minutes each side until golden brown, crispy and heated through. Be careful when turning them over, if they are sticking, leave them another minute or two to 'cook off'. Keep cakes warm in oven until all are cooked.
For each serve, place risotto cakes on a plate, top with a quarter of the smoked trout and a lemon cheek or two.
- Risotto cakes can be prepared in advance and then reheated in the oven to make sure they are crisp. Less pressure than serving risotto straight from the pot. Wonderful for brunch, lunch with a green salad or an easy dinner.
- Substitute smoked salmon for the trout if you prefer.
- A dollop of crème fraiche, lemony mayonnaise or plain yoghurt on the top also works well.
- This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.