Cured salmon with herb risotto

Method

1. Heat the knob of butter in a frying pan along with the onions. Gently sweat the onions for a couple of minutes until they are soft but not coloured.

2. Add the rice and stir, coating in the butter. Cook for one minute. Add a splash of white wine and cook for a further minute allowing the alcohol to burn off. Add 2-3 pinches of salt and pepper and stir.

3. Add a ladleful of hot stock and stir. Allow the rice to absorb the liquid before adding the next ladleful. Continue cooking the risotto until all the liquid has been absorbed.

4. While the risotto is cooking, slice the raw salmon fillet as thinly as possible and place on a plate. Grate over the lime and lemon zest and drizzle with the lime juice. Toss to coat. Season the salmon with salt and pepper and scatter the sliced fennel over the top.

5. When the risotto is cooked, add the mascarpone, parmesan and herbs. Add a squeeze of lemon juice over the top.

6. Put the risotto in a shallow bowl or plate and place the salmon slices and fennel over the top. Serve.