Ingredients

15 oz can red or pink Alaska salmon

2 tbsp olive oil

10 oz risotto rice

1 bunch spring onions, trimmed and chopped

pint dry white wine

1 pints hot vegetable or fish stock

3 oz frozen garden peas

8 tbsp finely grated parmesan cheese

salt and freshly ground black pepper

1 egg yolk

4 oz instant polenta

Vegetable oil, for frying

Salad leaves, to serve

Description

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