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.