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Riso Al salmone

Serves 10

An elegant salad in which the rice is molded into a ring, then garnished with strips of salmon, red caviar, and slices of lemon.

For the salad:
5 oz coarsely chopped smoked salmon (miscellaneous pieces are fine for this)
1 T olive oil
1 T lemon juice
1/4 t freshly ground white pepper
4 1/4 cups water
1 T coarse salt
2 cups raw long-grain rice

For the mayonnaise:
6 T lemon juice
1 t coarse salt
1/4 t freshly ground white pepper
2 t dry mustard
1 scant cup corn oil
3/4 cup extra virgin olive oil

To finish the dish:
Corn oil
7 oz smoked salmon, thinly sliced, to line the mold
red caviar
thin lemon slices

Prepare the salad first.
Marinate the chopped salmon for 30 minutes in the olive oil, lemon juice, and white pepper.
Bring the water and salt to a boil in a large saucepan with a very tight lid.
Stir in the rice, then lower the heat, cover tightly, and simmer for 20 minutes, or until al dente.
Remove from the heat and let stand for 5 minutes.
Spoon the rice into a bowl and let cool.
While the rice is cooling prepare the mayonnaise.
Combine the eggs, lemon juice, salt, white pepper, and mustard in a blender; blend for 30 seconds.
Add the two oils in a trickle, with the blender on low speed, and blend until all the oil has been absorbed. Set aside.
Oil a 10-cup ring mold lightly with corn oil and line with plastic wrap. Line the mold with the slices of salmon.
Drain the chopped salmon and mix with the cooled rice and the mayonnaise.
Spoon into the mold, patting down with the back of a spoon.
Cover with plastic wrap and refrigerate for at least 3 hours.
Unmold the salad on a round platter.
Carefully remove the plastic wrap and garnish with red caviar and lemon slices to serve.

Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press




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