Preparation

• 1
  Defrost the prawns.
• 2
  Wash, halve and finely chop the leek, discarding the dark green parts. Peel and crush the garlic.
• 3
  Saute the leek in the olive oil and butter over a low heat in a heavy bottomed saucepan. After 3 minutes, stir in the garlic and saute gently for a further 2 minutes, until soft but not browned.
• 4
  Add the rice and stir for a minute or two, still over a very gentle heat.
• 5
  Pour the bouillon into a small saucepan and keep it hot as you cook. Add 2-3 ladles of the bouillon to the rice to begin with, stir frequently and cook gently until it is absorbed. Then add one ladle full at a time, and repeat the process.
• 6
  After stirring in the last ladle of bouillon, check that the rice is just about cooked through; if not, add a touch more bouillon and cook for a little longer, but don't overcook it.
• 7
  Chop the smoked salmon. Stir in the cream cheese, and then add the prawns and smoked salmon. Add a little finely grated lemon zest then stir and cook gently to heat the prawns and salmon through.
• 8
  Stir in a teaspoon of lemon juice and some chopped dill and then serve immediately, garnished with a few thin strips of smoked salmon and a little chopped dill.