|800 g||salmon fillet|
|2 tbsp||finely chopped rosemary|
|4 dl||Helsinki Mills Oat Groats|
|1 dl||whipping or cooking cream|
|200 g||herb-flavoured cream cheese|
Place the salmon fillet on an oven sheet lined with baking paper. Sprinkle salt over the top. Mix together the butter and the rosemary. Pinch off pieces of the butter and place all over the salmon fillet. Cook the fish on the middle shelf of the oven at 175 degrees Celsius for approximately 20-25 minutes.
Meanwhile, make the lemony oat risotto. Boil the water and add the oat groats and salt. Cover with a lid and simmer over medium heat until the liquid has been absorbed and the oats are cooked. Towards the end, add the juice of two lemons and grated zest from one well-washed lemon. Heat. Stir in the cream and herb-flavoured cream cheese, and heat. Taste to check the flavour. Add more salt if needed. Finally, add the fresh dill. Serve with the salmon fillet.