Salmon arancini…


Salmon arancini...

Last week, I experimented with fish cakes – this week I woke up in the early hours of the morning after dreaming about making this dish! Scary but true. I had a notion to blend the classic idea of the rice ball – arancini – with the fish cake. Arancini are one of my favourite Italian nibbles when I am ever over there. They originated in Sicily as far back as the 10th century – so these babes deserve respect. Classically they are filled with a ragu or mozzarella or peas. Sometimes olives. They are diverse in their nature.

For my take on them, you need a small fillet of salmon per person, skinned. 2 tbsps of breadcrumbs – a good pinch of dried chilli and a good pinch of dill. Plus, 2 tbsps of bread crumbs and a single serving of cooked cooled rice – about 100gm -I used basmati. Pop the salmon in the blender with the chilli and dill, a good grind or two of black pepper and sea salt. Blitz until roughly chopped. Add to a bowl – add the cooled rice and mix well. I cooked more rice than I needed just in case – you basically want the rice to be half the amount of the  salmon in the bowl. Using your hands, take a portion of the mixture and roll into balls – I made 3 each for three of us. Place onto a platter and then sprinkle over the breadcrumbs – roll the balls round in the crumbs until coated. In a large frying pan drizzle about 2 tbsps of olive oil and when hot add the salmon rice balls. Move them around gently every couple of minutes until they are nicely golden brown- about 14 minutes.


I served them with sweet chilli sauce and a simple salad drizzled with fig flavoured balsamic sauce and several cornichons. I was very pleased with the result. You could easily make smaller ones for appetisers at a party too.

11 thoughts on “Salmon arancini…

  1. I love hearing about the food you have experienced on your travels Keith …this reminds me so much of a dish my Nan used to make for parties but she used tinned salmon and rolled them in Matzo meal instead of breadcrumbs….Id forgotten all about so thankyou for resurrecting a family memory…..strange how food has such emotive connections xx


    • I like that. It is, as you say, one of the great things about food. Brings people together – kindles memories – creates bonds and memories. x p.s. I love Matzo!!


  2. How delightful, this morning I’m making a savoury take on the classic Danish Ebelskivers with kale, feta and onions in a dill béchamel sauce! I love changing up these recipes, your arancini fits the bill perfectly!


  3. Good to know I can make arancini without making risotto first! And salmon, adding some healthy fats to the equation. I like this simple recipe, it’s kind of a cross between and arancini and a fish cake! At one of our favorite local Italian spots, Drago, they make the triangular arancini with risotto, bolognese sauce, and in the middle a piece of cheese and a few peas. And they’re deep fried. I don’t have the patience for that one, but your recipe I think I could give a go!


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