Take a pan big enough to take350g (12oz) salmon fillets in a single layer and fill to about 2cm (1in) depth with boiling water. Place the salmon in the water and poach for 10 minutes, then cover and remove from the heat and set aside.
Melt 25g (1oz) butter in a large pan and sauté 1 chopped shallot for about 5 minutes until softened.
Stir in 400g (14oz) rice and cook stirring for a minute or two and then stir in 150ml (¼pt) white wine. Cook until the wine has been absorbed.
Now remove the salmon from the poaching liquid and make up to 1¼ litres (2¼pts) with stock. Transfer to pan and place over a low heat to keep the stock warm.
Add the stock to the rice a ladleful at a time. Cook over a low heat stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added most of the stock and the rice is almost tender.
Flake the poached salmon into the pan in large chunks, discarding any skin and bones. Then add 75g (3oz) prawns and the remaining stock. Cook gently stirring until the last of the stock has been absorbed and the fish and prawns are piping hot.
Remove from the heat and stir in the remaining 25g (1oz) butter. Cover and allow to stand for 2 minutes. Taste and season as required.
Serve sprinkled with fresh chopped parsley and a drizzle of lemon juice. Top with smoked salmon if using
The stock should be hot when added. Have the stock gently simmering in a small pan.
Take your time – Add the stock a ladle full at a time and cook until the stock has been absorbed before adding more. Stir frequently.
Do not add the prawns too early or they will become tough if overcooked.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)