Rice timbale with smoked salmon

Ingredients

• 200 g of pre-cooked rice
• 100 g of smoked salmon
• 100 g of Parmesan-flavored sliced cheese
• 40 g of butter
• 4 leaves of sage
• salt
• water
• butter for cooking

Cut the salmon and cheese into very small, diced pieces, separately.

Melt the butter in a non-stick frying pan and cook two leaves of sage and the salmon until browned.

Cook the rice in boiling, salted water with two sprigs of sage, then drain it, and mix it in the frying pan with the salmon.

Let the rice cool, then mix it with the cheese in a large bowl.

Grease two individual dishes, divide the mixture evenly between them, and cover with aluminum foil.

Bake for approximately 10-15 minutes at 180 °C, or until the cheese is completely melted.