Method

• 1.
  Break the smoked trout into bite-sized chunks and set aside. Bring a saucepan of salted water to the boil.
• 2.
  Add the asparagus, return to the boil and cook for 1 minute, then drain and refresh in cold water. Place on paper towel to drain and set aside.
• 3.
  Place the stock in a saucepan over low heat and simmer gently until ready to use.

• 4.
  Heat half the butter in a large, deep frypan over low heat, add leek and cook, stirring, for 2-3 minutes until softened but not coloured. Add garlic and curry powder, and cook for 1 minute. Add the rice and stir for 1-2 minutes to ensure all the grains are coated. Increase heat to medium, add wine and reduce for 2-3 minutes or until very little liquid is left.
• 5.
  Begin adding the simmering stock, 1 cupful at a time. As each cup of liquid is absorbed, add the next, stirring constantly. After all the stock is added and absorbed, gently stir through the trout, asparagus and remaining butter. Season with sea salt and pepper. Remove from the heat, cover and set aside for 3 minutes.
• 6.
  Stir in half the chives just before serving, then divide between plates and top with extra butter and remaining chives.