Creamy Egg and Salmon Risoni

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil2 tbsp
• Salmon fillets (optional)600 g
• Saltto taste
• Black pepperto taste
• Spring onions4
• Risoni pasta250 g
• Chicken stock2½ cup
• Thickened cream300 ml
• Dill2 tbsp
• Baby spinach60 g
• Capers1 tbsp
• Lemon1 + to taste
  Original recipe breakdown · used in multiple steps

  • 1 lemon, rind finely grated, juiced
  • Lemon wedges, to serve — Source does not specify an amount; no quantity invented.
• Sundried tomatoes70 g
• Eggs4

Method

1. 1

   Heat half the oil in a non-stick pan. Season salmon and cook for about 3 minutes on the presentation side, then about 2 minutes on the other, or until cooked to your preference. Set aside and keep warm; wipe the pan.

2. 2

   Heat remaining oil. Cook green onions for 1 minute, then stir in risoni for another minute. Add stock and cream; simmer uncovered, stirring often, for 13–15 minutes until pasta is tender and sauce thickens.

3. 3

   Add spinach, 2 tablespoons juice from the lemon, its zest, capers, sundried tomatoes and dill. Cook for 1–2 minutes. Gently fold in the prepared sliced eggs. Serve topped with salmon, extra dill and lemon.