Rinse the rice under cold water for 3 minutes.
Peel and finely dice the onion.
Heat a saucepan, add a dash of olive oil, a pinch of salt and the onion. Sweat over a low heat for 3 minutes.
Add the rice and cook for 2 minutes.
Add the water, the spices and a pinch of salt.
Cover with a lid and boil for 5 minutes. T
Remove from the heat and set aside for 10 minutes with the lid still on.
Cut the smoked salmon in to small slices.
Use a very sharp knife to make an incision in the fresh salmon fillet. Open the incision and fill with the slices of smoked salmon.
Heat a pan, add a tablespoon of olive oil and then add the salmon fillets, skin side down.
Cook over high heat for 2 minutes or until the skin starts to colour then reduce heat to a minimum.
Add the butter, garlic, thyme and bay leaves, cover with a lid and cook for 4 minutes.
To serve: use stainless steel serving rings to serve the rice. Place the salmon fillets alongside the rice and serve immediately.
«This dish can also be made using tandoori or curry spices.»