Smoked Salmon Arancini

Preheat oven to 180°C. Heat butter and oil in a heat proof casserole over medium heat.

Add onion and cook for 3 minutes or until soft but not coloured. Add garlic and cook for 1 minute. Add rice and stir to coat well. Stir in stock and bring to the boil. Cover and transfer to oven. Cook for 20 minutes or until tender and most of the liquid has been absorbed. Stir in parmesan. Transfer to a bowl. Cool.

Add 1 tbs dill to cold rice and stir through using a fork. In a separate bowl, mix salmon and capers together. Line a large baking tray with plastic wrap.

Using wet hands, roll risotto mixture into a ball. Press some of the salmon mixture into the middle and reshape rice to enclose. Place onto prepared tray. Continue with mixture.

Put the flour, egg and breadcrumbs into separate bowls. Lightly coat each ball in flour, egg and breadcrumbs. Re-coat in egg and breadcrumbs.

Half fill a saucepan with oil and place over medium-high heat. When hot, cook arancini in batches for 3-4 minutes, until golden brown. Transfer to a tray lined with paper towel.

Combine mayonnaise, lemon rind and juice in a bowl. Season with salt and pepper. Serve arancini with lemon mayonnaise.