Type
Rice and Pasta dishes
Difficulty
Easy
Method
15 minutes
Season
Summer
Ingredients for 4 people
2 Linea Osella cheeses
150 g of fresh salmon (you can use tinned or smoked salmon as an alternative)
120 g of wholegrain wild rice
40 g of extra virgin olive oil
40 g of mixed green salad leaves
chives and dill
a few pink peppercorns
fresh ginger
salt
Method
Cook the rice for 10 minutes, place a colander containing the salmon, cut into pieces, over the pan to steam. Drain the rice thoroughly and stir in half of the oil and a generous grating of fresh ginger. Place the flaked salmon in a second bowl and drizzle over the remaining oil and the chopped chives. Cut the Linea Osella cheeses into small cubes and flavour with the chopped dill and cracked peppercorns. Use a scone cutter to build some towers: the first layer with rice, the second with Linea Osella and the third with the salmon. Complete with a few fresh salad leaves.
