Name: Hot smoked salmon, lemon and spinach pilaf
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium onion, finely chopped; 1 cup basmati rice; 2 cup chicken stock; juice and zest of 1 lemon; salt and freshly ground black pepper; 130 gram bag baby spinach; 200 gram hot smoked salmon, flaked; 2 tablespoon chopped italian parsley; 2 tablespoon chopped fresh dill extra dill sprigs, to garnish; crusty bread, to serve; lemon wedges, to serve

Hot smoked salmon, lemon and spinach pilaf

This tasty and filling hot smoked salmon, lemon and spinach pilaf is incredibly easy to make and is perfect for the whole family to enjoy for a comforting midweek meal

Serves 4

Cook

20M

This recipe first appeared in Food magazine issue 84.

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Ingredients

2 tablespoon olive oil

1 medium onion, finely chopped

1 cup basmati rice

2 cup chicken stock

juice and zest of 1 lemon

salt and freshly ground black pepper

130 gram bag baby spinach

200 gram hot smoked salmon, flaked

2 tablespoon chopped italian parsley

2 tablespoon chopped fresh dill extra dill sprigs, to garnish

crusty bread, to serve

lemon wedges, to serve

Method

1.Heat the olive oil in a medium pan or a frypan that has a lid. Cook the onion over a medium heat until soft and golden. Add the rice and cook for 2-3 minutes, stirring occasionally so that the rice is well coated in the oil and onion.

2.Add the chicken stock, lemon juice and zest and season to taste. Bring to the boil then cover and cook over low heat for 12-15 minutes, or until the rice is tender and the liquid is absorbed.

3.Remove from the heat, then add the spinach, salmon, parsley and dill. Gently mix through.

4.Sprinkle with the extra dill, and serve with crusty bread and lemon wedges.