Salmon and chive arancini
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Prep Time
30 Minutes
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Cook Time
20 Minutes
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Yield
20
Ingredients
- 2 x 95g cans Safcol Salmon in Springwater, drained
- 1 cup Arborio rice
- 3 cups chicken stock
- 1 bunch chives, chopped
- 1 red onion, finely diced
- ½ cup tasty cheese, grated
- 100g mozzarella, diced into 1cm cubes
- 2 tablespoons olive oil
- 2 cups breadcrumbs
- 1 cup plain flour
- 2 eggs, lightly beaten
- 2 cups vegetable oil, for frying
- 2 cups fresh rocket leaves
for the dressing
- 1 cup quality whole egg mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon dill, chopped
- sea salt and freshly ground black pepper
to serve
- 4 handfuls of rocket leaves, washed
- lemon wedges
Instructions
- Heat the olive oil in a large pan and add the diced onion, fry until soft then add the rice, stirring constantly.
- When the rice is toasted all over slowly add the stock, continuously stirring until it has all been absorbed into the rice.
- Add the salmon, tasty cheese and chives, stir through and set aside until cool.
- Once cooled, add one beaten egg to the mix and roll the rice mix into balls, about the size of a golf ball, pressing a cube of mozzarella into the centre of each one. Continue rolling the balls until the entire mixture has been used.
- Crumb the balls by rolling first in flour, then egg then breadcrumbs.
- Heat the vegetable oil in a large, deep frying pan, until hot then add the balls in batches, frying until golden brown all over.
- Make the dressing by combining the ingredients in a small bowl and season to taste. Serve hot on a bed of roquette with lemon wedges and the dressing on the side.
| Servings: | 20 |
| Ready in: | 50 Minutes |
| Course: | Entreè, Lunch, Dinner |
| Recipe Type: | Canapés |
| Ingredient: | Salmon |
Salmon and chive arancini
These salmon and chive arancini are a mouthful of golden deliciousness. Crispy on the outside, fluffy on the inside and oozing with melted mozzarella cheese.
Did you know?
Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule. In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia’s day in 1646, relieving a severe famine.
Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. The dish is often made using rice from left-over risotto. Source: Wiki
