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Smoked salmon and asparagus risotto

Updated: May 15, 2020

This really is a match made in heaven and is one of the best ways we know to enjoy a spring risotto with fabulous Yorkshire ingredients.

We’ve been big fans of Staal Smokehouse near Beverley since we began our Yorkshire food-finding venture 8 years ago. Husband and wife team Justin and Georgina Staal have created award-winning products that will do justice to the best tables in the land. What we love about them is their use of local fish and meat where possible, plus their collaboration with other artisan producers such as Yorkshire Rapeseed Oil for whom they smoke oil to create another award-winning product.

We’re also in love with Sand Hutton asparagus which is grown by another husband and wife team, Richard and Ronda Morritt on the family farm near Stamford Bridge. And lockdown or not, when it gets to April we know their asparagus will be gracing our kitchen for the next couple of months until the traditional end of the season on midsummer’s day, June 21st. The flavour of seasonal English asparagus unbeatable compared to the stuff that’s flown in year-round from South America, and nowhere does it taste better than here in Yorkshire!

So here goes – a taste of Yorkshire spring to make you smile in the lockdown:

Staal Smokehouse salmon and Sand Hutton asparagus risotto

Serves 4

1 tbsp Yorkshire Rapeseed Oil

2 shallots, finely chopped (or an onion will do)

300g arborio (risotto) rice

Good glug of white wine

1 litre hot chicken or fish stock

1 bunch Sand Hutton asparagus, woody ends snapped off, then stems chopped

2 tbsp creme fraiche – we used Longley Farm from Holmfirth

1 pack Staal hot smoked salmon, flaked

Zest and juice of 1 lemon

Handful of chives and/or fennel fronds or dill, chopped

Salt to taste

Heat the Yorkshire Rapeseed Oil in a sauté pan over a medium heat and fry the shallot until soft.

Add the rice and stir in with the shallot until coated. Throw in the white wine and let it evaporate.

A little at a time add ladles of the hot stock, allowing the rice to absorb the liquid before adding more. When the rice is just about cooked, add the chopped asparagus, lemon zest, juice and creme fraiche. Mix well and allow to cook for a couple of minutes more until the asparagus is just cooked through but not mushy.

Stir in the flaked hot smoked salmon and the herbs – Yorkshire spring time in a dish!

Sue Nelson Founder

01904 448439 / 07850 327927 Toft Acres, 89 Back Lane South Wheldrake, York, YO19 6DT

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