Poach the salmon -recipe on the website- and set aside

Heat the oil in a pan and add the onion. Fry till soft and translucent but not coloured -about 3-4 mns
Add the garlic and stir through

Add the dry rice and dill and stir to incorporate all the flavours

Pour in the hot stock and lower the heat to a gentle simmer. Put the lid on and leave to cook for 20 mns appr or until all the stock has been absorbed

Add the Spinach and stir through

Add the cream cheese and flake the salmon onto the rice, stir gently to blend the cream cheese and warm the salmon

Season with S&P,sprinkle over the lemon juice and garnish with chives.
serve warm