Lemon risotto cakes with smoked salmon and horseradish cream
- November 2015
- Serves 4
- Hands-on time 50 min, plus cooling and chilling
Lemony, crunchy risotto cakes topped with rich smoked salmon and a dollop of zingy horseradish cream is the recipe to start your dinner party off with a bang.
- 30.4g (12.8g saturated)
- 77.7g (4g sugars)
Cook the risotto cakes in step 9, then cool, freeze on trays and store in bags in the freezer for up to a month. Cook from frozen in a 180°C/160°C fan/ gas 4 oven for 25-30 minutes before serving. The herbs will discolour a little, but the flavour will be fine.
Or make the cakes to the end of step 8 up to 24 hours in advance and keep covered in the fridge. Fry as in the recipe to serve.
The horseradish cream (and any leftovers) will keep covered in the fridge for up to 3 days.
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