These Smoked Salmon Arancini with Capers and Dill are the ultimate treat. Deep fried glorious little balls of risotto surround little bites of Smoked Salmon and Capers to give these Arancini a unique spin on an old favourite.
Our Family’s Favourite Smoked Salmon Arancini
As the year is coming to a close and Christmas is near I am absolutely thrilled to FINALLY be able to share this recipe with you. Smoked Salmon Arancini is a once a year treat in our house though I’m sure I could make it weekly and still have the family asking for more. I prefer to keep them for the extra special holiday of Christmas.
Bust Out that Deep Fryer!
These little balls of fried risotto are the ultimate treat but I really (REALLY) hate deep frying. In fact I’m a bit scared of it though I am getting better. I won’t go on ad nauseam about it, suffice to say there was a childhood event involving a grease fire that is in my mind to this day. It took me years to get up the nerve to deep fry anything. On the plus side it keeps the family and I healthier!
How to Bake Risotto in the Oven
The basis for my Smoked Salmon Arancini is a very simple oven baked risotto. Baking the risotto in the oven takes much less effort than the stove top method and I find that it delivers a slightly more ‘gummy’ texture that is conducive to making the risotto into balls later. I always double the recipe.
Variations of Arancini
You could choose not to fill your arancini or you could get creative. I’ve made them with a cube of mozzarella hidden inside but the family always insists that I use smoked salmon and capers as the filling. I don’t really think it’s a traditional Italian combination but I’m French, Hungarian, and German so I’ll just make them to please the family.
What Ingredients Are in Smoked Salmon Arancini
For the Smoked Salmon Arancini, you will also need some smoked salmon, a jar of capers, eggs, panko crumbs, and frying oil. I used canola oil but also have used grape seed oil in the past.
To test the oil temperature, throw a couple of panko crumbs in. If it looks like they are browning up nicely, the oil is ready.
How to Store Smoked Salmon Arancini
Store the arancini in a container in the fridge for up to 3 days or freeze for two weeks. They freeze and re-heat really well in the oven. Serve them with a dill aioli or tartare sauce.
Pin Smoked Salmon Arancini with Capers and Dill HERE.
Other Smokin’ Recipes from Dish ‘n’ the Kitchen
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FOR THE OVEN BAKED RISOTTO
- olive oil
- 1 fine diced shallot
- 1 cup arborio rice
- 1/4 cup white wine
- salt and pepper
- 3 cups chicken stock
- 1/3 cup grated Parmesan
- 1 tbsp dried dill or fresh
FOR THE ARANCINI
- 1 package of smoked salmon
- 1 jar small capers
- 3 eggs
- 1 box panko crumbs
- jug of neutral frying oil such as canola
FOR THE OVEN BAKED RISOTTO
- Pre-heat oven to 425° F
- In an oven proof pan (that has a tight lid) sauté the shallot until it becomes translucent then add the rice and stir to make sure the grains are coated with oil.
- Pour in wine and let it completely evaporate away. You want the cooked-in flavour of the wine, but not the raw flavour of uncooked wine.
- Add the stock, salt, and pepper.
- Bring the risotto to a boil on the stove top, cover tightly then bake in oven for 20 minutes. Keep in mind you may need more cook time if you are doubling the recipe.
- Remove from oven and stir in dill and Parmesan. Let it cool completely (preferably overnight) before you continue on to make the arancini.
FOR THE ARANCINI
- Chop up your smoked salmon no larger than 1 cm. You may also need to chop your capers depending on what size you have.
- Begin to heat your oil in a large heavy bottomed pot on med-high.
- Beat 3 eggs (to start) in a flat bottomed dredging pan and also place the panko crumbs in a dredging pan. I've found the best way to make these is to have everything ready to go before you start frying.
- Take a handful of the cooled risotto in your hand. Make a small well in the centre. Place a piece of salmon and a couple of capers in the middle then close up your hand cupping the risotto around the salmon and capers until you have a ball.
- Keep working the ball until the risotto looks like it has formed a solid ball completely covering the filling.
- Roll the ball in the egg wash, then roll it in the panko crumbs.
- Repeat until you have used up all of the risotto and are ready to begin frying.
- Test oil by dropping a few panko crumbs in the hot oil. If they are ready they will slowly begin to turn golden brown.
- Carefully put six balls in the oil and move them around so they brown evenly. It takes roughly about 8 minutes.
- Remove carefully allowing oil to drain from the ball before putting it down on paper towel.
Amount Per Serving:Calories: 58Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 177mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 3g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.