all your ingredients first by chopping and
dicing. I prefer to use garlic press but
this can be chopped small if you wish.
olive oil and butter to pan and melt butter.
garlic and scallions and sauté for a couple
of minutes on low heat.
finely chopped dill.
mushrooms and sauté for a further two minutes.
in rice and heat for approx 1 minute stirring
to ensure it does not stick or burn.
adding fish stock. Do not stir continuously
but stir enough to ensure that rice is not
sticking to the pan. Keep adding stock until
it is absorbed.
5 minutes add chopped salmon fillet.
to add fish stock. It will take about 18
minutes in total to cook so 3 minutes from
the end add your chopped Tiger prawns or
shrimps (I chop them to make them go further
but you could just increase the quantity!)