Make this risoni! Tangy, creamy and smoky - it's a flavor sensation. Leeks, green olives, feta and smoked fish, all perfectly balanced in taste and nutrition. It makes a great dinner, and the leftovers are even better the next day for lunch. Hot smoked salmon, smoked trout or canned tuna can all be used in this recipe and one of the best things is that it makes use of the whole leek, green tops and all, so there's no food waste!
Ingredients 13
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Method 7
Start by prepping your ingredients. Roughly chop the , pull apart the into flakes, finely chop the and juice and zest the . Peel and finely slice the .
Cut the white part of the into slices 2cm. Give the green part of the leek a really good wash and then very finely slice the green leek tops. If you've never cooked with green leek tops before, keep in mind they are much more fibrous so need a finer cut and require a longer cooking time compared to the white part.
In a heavy based pot or large frypan, heat the over medium heat. Add the green parts of the , and the and saute slowly for 10 minutes. Add the white parts of the leek and continue to cook until everything is soft and silky. This can take up to 15 minutes, so go low and slow.
Add the sliced , , , and cracked and continue to sauté for another 5 minutes.
Bring a pot of salted water to the boil and cook the following the packet instructions, leaning towards al dente. Drain well and then tip into the pot with the .
Add the lemon juice, flaked fish, chopped , chopped and crumble over the . Gently mix. Taste, adding more and if needed.
Serve warm or at room temperature.
Clove Kitchen's tips
If the leeks are really gritty wash them well. Half-fill the sink with cold water. Cut the green tops off the leek (do not throw them away!) and then cut both the green and the white part lengthways. Put the leek parts into the sink, washing both well to remove dirt or grit. Shake to remove excess moisture.
Helpful tips
Notes
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