Crispy Crusted Salmon with Lemon Risotto

Preheat the oven to 200°C and remove the puff pastry from the refrigerator.

Finely chop the onion and garlic, then transfer them to a bowl.

In a bowl, combine the cooking cream, cream cheese, lemon juice (to taste), chopped dill, salt, and pepper. Use a spatula to mix the ingredients until smooth, about 5 seconds.

Cut the fresh salmon and smoked salmon into small pieces and add them to the cheese mixture. Use a spatula to gently combine the two types of salmon.

Place a sheet of baking paper on a tray and roll out the puff pastry on the paper. Transfer the salmon mixture onto the longer side of the puff pastry, leaving a margin of about 1 cm. Fold the puff pastry over the filling, ensuring the edges are well sealed by pressing gently with your fingers or a fork.

Using a knife, make shallow cuts on the surface of the pastry at 3 cm intervals for a decorative look. Brush the pastry with beaten egg yolk using a pastry brush.

Bake in the preheated oven at 200°C for 35-40 minutes, until the roll is beautifully golden.

Meanwhile, prepare the risotto to serve alongside the salmon roll.

Finely chop the onion and transfer it to a bowl.

Add the oil and 40 g of butter to a skillet heated over medium heat. Add the chopped onion and sauté for about 4 minutes, stirring occasionally, until soft and translucent.

Add the rice to the skillet with the sautéed onion. Cook over medium heat, stirring constantly, to coat the rice grains with the oil and butter. Continue stirring to prevent the rice from sticking to the skillet, for about 3 minutes.

Pour the wine over the rice in the skillet. Cook over medium heat for about 1 minute, stirring constantly, until the alcohol evaporates and the liquid begins to be absorbed by the rice.

Pour a portion of the chicken broth (about one ladle) over the rice in the skillet, along with the lemon juice. Stir well and cook over medium-low heat until the liquid is almost completely absorbed by the rice.

Gradually add the remaining broth, one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding the next portion.

Continue this process for 13-15 minutes, or until the rice is cooked and has a creamy texture. Adjust the cooking time according to the instructions on the rice package, and add more liquid if necessary.

Once the rice is cooked, add the remaining butter, grated Parmesan, and pepper to the skillet. Stir well with a spatula until the butter and Parmesan are fully incorporated, and the rice becomes creamy.

Turn off the heat and let the rice sit in the skillet for 1 minute to allow the flavors to meld.

Transfer the risotto to a serving bowl and sprinkle with additional Parmesan if desired. Serve immediately alongside the salmon puff pastry roll.