200g Organic Smoked Salmon, cut into strips or cold smoked trout
1 tablesp. rapeseed or olive oil
1 onion, finely chopped
2 garlic cloves, peeled and crushed
300g risotto rice
700mls warm vegetable stock, if not homemade use a low salt variety
150g baby spinach leaves
40g finely grated mature cheddar cheese
A good handful of basil leaves
To serve: A green salad