Arancini balls made with Hot Smoked Salmon & Spread Recipe

Name: Arancini balls made with Hot Smoked Salmon & Spread Recipe
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Aoraki Smoked Salmon; Cold Smoked Salmon; 1 punnet of cherry tomatoes; 1 x capsicum cut into 6; A dozen or so quality olives (pits in); 1x small eggplant cut length wise; 1 x head of garlic top 1 cm cut off to expose the cloves; 1 x small onion, skin on, cut into quarters; Some Mediterranean herbs, basil, thyme etc.; ½ cup good quality olive oil; 1 heaped tablespoon mascarpone cheese; Sea salt and cracked pepper

Serves

55 mins

These crispy arancini balls with smoked salmon are a flavour-packed treat, perfect for starters, snacks, or entertaining. Made with creamy risotto, flaked Aoraki Hot Smoked Salmon, zesty lemon, fresh herbs, and our Smoky Salmon Spread, they’re easy to make and irresistibly delicious. Add a mozzarella centre for extra gooey goodness. This smoked salmon recipe is an impressive and shareable dish.

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Ingredients

1 cup arborio rice

3 cups fish stock

1 shallot, finely chopped

1 clove garlic, minced

1 tbsp Olive Oil

½ cup grated Parmesan

100g Aoraki Hot Smoked Salmon (flaked)

2 tbsp Aoraki Smoky Salmon Spread

Zest of 1 lemon

2 tbsp chopped chives or parsley

1 Egg

½ cup Mozzarella, cut into small cubes (optional centre)

1 cup Breadcrumbs

1 cup Flour

Oil for frying

Product(s) used:

Original Artisan

Hot Smoked Salmon

Smoky

Salmon Spread

Method

Step 1

Cook the rice: In a pan, sauté shallot and garlic in olive oil.

Step 2

Add arborio rice, toast lightly, then add stock gradually.

Step 3

Stir and cook until rice is tender and creamy.

Step 4

Mix the filling: Stir in parmesan, lemon zest, herbs, flaked Aoraki Hot Smoked Salmon, and Aoraki Smoky Salmon Spread.

Step 5

Chill mixture for easier handling.

Step 6

Form arancini balls: Scoop and shape into balls. Add a cube of mozzarella in the centre if using.

Step 7

Coat: Roll in flour, dip in beaten egg, and coat with breadcrumbs.

Step 8

Fry: Deep-fry or shallow-fry until golden and crisp. Drain on paper towels.

Print Recipe

Meet the chef,

Hana Sato

Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.

Learn more

Learn More