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Combine the stock with wine and bring to the boil, reduce to a bare simmer.
In a separate large pot add both oils and sauté rice and green onion tops for about 5 minutes.
Ladle the hot stock and wine into the rice mixture, after each ladle, stir until liquid is absorbed and repeat. You should be stirring constantly for about 20 minutes until the rice is al dente.
Remove from heat and cover with a lid for 5 minutes.
Add the olives, horseradish, cheese, dill, flour and salmon. Stir well and leave to cool, stirring occasionally.
When lukewarm, stir through the 2 eggs and leave to chill completely.
Preheat oven to 220°C/428°F and line a tray with baking paper.
When cool, roll into 24 small balls (or 8 large) and roll in the polenta or breadcrumbs.
Place the balls on the tray and spray well with oil.
Bake in the oven for about 20 minutes or until golden brown. Cool slightly and sit on absorbent paper before serving.