Salmon and Raccoon Rice

Name: Salmon and Raccoon Rice
Ingredients: 4 scoops of cooked hot rice; 1 handful of raccoon chopped; 2 soup spoons of olive oil; 1 mashed garlic clove; 2 medium tomatoes, peeled and chopped; 1 finger-length pepper; 1 cup of cream; 2 soup spoons of butter; 1 packet of paprika; 50g of grated Parmesan cheese; 200g of defatted smoked salmon, cut into cubes; 2 soup spoons of Parmesan cheese for sprinkling

1
4 scoops of cooked hot rice
2
1 handful of raccoon chopped
3
2 soup spoons of olive oil
4
1 mashed garlic clove
5
2 medium tomatoes, peeled and chopped
6
1 finger-length pepper
7
1 cup of cream
8
2 soup spoons of butter
9
1 packet of paprika
10
50g of grated Parmesan cheese
11
200g of defatted smoked salmon, cut into cubes
12
2 soup spoons of Parmesan cheese for sprinkling

Ingredients

1
4 scoops of cooked hot rice
2
1 handful of raccoon chopped
3
2 soup spoons of olive oil
4
1 mashed garlic clove
5
2 medium tomatoes, peeled and chopped
6
1 finger-length pepper
7
1 cup of cream
8
2 soup spoons of butter
9
1 packet of paprika
10
50g of grated Parmesan cheese
11
200g of defatted smoked salmon, cut into cubes
12
2 soup spoons of Parmesan cheese for sprinkling

Directions

1
Cook the raccoon in a steamer for 5 minutes, reserving some leaves for decoration
2
In a pan with olive oil, sauté the garlic and pepper, add the tomato and let it cook for 10 minutes. Reserve
3
Reserve again
4
In another pan, mix the cream, paprika, butter, Parmesan cheese, and salmon
5
Add the rice, raccoon, and tomato refry, mixing quickly
6
Transfer to a dish
7
Decorate with raccoon leaves
8
Serve immediately.