Prep 0 mins
Cook 0 mins
- 150 g fresh salmon, sliced
- 60 g arborio rice
- 25 ml heavy cream
- 20 g sauted porcini mushrooms
- 10 g cucumbers, julienned
- 10 g orange wedges
- 5 g shallots
- 50 ml black caviar
- salt and pepper
- salsa, as required has to be spooned over the rice
- Place the rice in the center.
- Arrange the pan fried salmon slice on top of the risotto.
- Spoon the salsa between the fish slice.
- Spread Caviar around the fish and serve.