Salmon Risotto Cakes

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.

Heat the olive oil in a very large saute pan or saucepan and add the rice. Cook over a low heat for 2-3 minutes, stirring all the time until it looks translucent, but not brown. Add the spring onions and cook gently for 2 minutes, stirring often.

Pour in the white wine and let it bubble up for a few moments. Add the reserved salmon liquid and a couple of ladles of hot stock. Stir well, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock a ladle at a time, until the rice is tender.

Add the peas, grated Parmesan and salmon chunks, stirring them through gently. Check the seasoning, adding salt and pepper if needed. Cool completely.

Add the egg yolk to the cold risotto. Form into 8 fish cakes. Coat the fish cakes in the polenta, then fry them gently in hot oil for 4-5 minutes on each side, until browned.

Serve at once with a salad garnish.