Creamy Egg and Salmon Risoni

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

15 minutes

Cook Time:

25 minutes

Serves:

Indulge in this Creamy Egg and Salmon Risoni, where tender risoni simmers in a rich sauce with spinach, capers, and a hint of lemon. Soft slices of boiled egg add an extra layer of creaminess, while perfectly cooked salmon and fresh lemon elevate this elegant dish to a delightful dinner!

Ingredients

2 tbsp olive oil
4 skinless boneless salmon fillets (skin on optional. Approx 150g each)
Salt and/or Pepper to season
4 green onions, thinly sliced
1¼ cups (250g) dried risoni pasta, rinsed
2½ cups chicken stock
300ml thickened cream
2 tbsp chopped dill, plus extra to garnish
60g baby spinach leaves
1 tbsp drained baby capers
1 lemon, rind finely grated, juiced
½ cup (70g) chopped sundried tomatoes
4 hard boiled eggs, sliced
Lemon wedges, to serve

Method

Heat half of the oil in a large, non-stick frying pan over medium high heat. Season salmon with salt and pepper and cook presentation side down for 3 minutes. Turn and cook a further 2 minutes for medium-rare (or until cooked to your liking). Remove to a plate. Cover to keep warm. Wipe the pan clean.
Heat remaining oil in the pan. Add green onions, cook 1 minute. Add risoni. Cook, stirring, for 1 minute.
Pour in stock and cream and stir to combine. Bring to a simmer. Simmer, uncovered, stirring often, for 13-15 minutes until risoni is tender and sauce thickened (it should be like thickened cream consistency).
Stir in spinach, 2 tbsp lemon juice, lemon rind, capers, tomatoes and dill. Cook 1-2 minutes until spinach has wilted.
Gently stir gently sliced eggs through risoni. Spoon risoni onto serving plates. Top with salmon and extra dill and a squeeze of lemon.

Tips & Hints

To cook hard boiled eggs, place eggs into a saucepan, cover with water and bring to the boil over high heat. Reduce heat to medium. Simmer for 6 minutes for hard boiled eggs. Drain. Transfer to a bowl cold water until cool. Drain.
Slice hard boiled eggs easily without losing part of the yolk on your knife by spraying knife lightly with oil.
For a crispy salty garnish addition. Fry some extra drained capers in hot oil in a small frying pan over medium high heat until they become crispy. Drain on paper towel.