Serves 2-3

Prep time 5 mins

Cooking time 20 mins

  • 1 pack cold smoked British trout
  • 150g jasmine rice
  • 225g water
  • 1 small onion
  • 1 clove garlic
  • A good knob of butter
  • A sprig of fresh parsley and another of chives
  • Plenty of black pepper
  • 1 tablespoon crème fraiche
  • Half a lemon


  • Pour the jasmine rice and water in a small pan with a pinch of salt, place a lid on the pan and bring the rice to a simmer then cook on a low simmer for 5 minutes, stir occasionally.
  • Turn off the heat and allow the rice to steam with the lid on for another 15 mins or so.
  • While the rice cooks, finely chop the onion and slice the garlic.
  • Melt the butter in a small pan and cook the onion and garlic for a few minutes until soft.
  • Open the cold smoked trout pack and roughly chop.
  • Chop the parsley and the chives and set aside.
  • Once the rice is steamed and cooked add the crème fraiche, trout, butter, onions, and garlic all at once and stir it all together over a high heat for just 1 minute.
  • Season the risotto well with black pepper, and serve with the chopped herbs scattered over the top and a wedge of lemon.
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