Lightly Smoked Salmon Arancini with Sauce Gribiche takes me back to my childhood, when eating arancini felt like opening a tiny treasure – warm, golden, and hiding something special inside. The joy of biting through the crispy shell and finding a rich, savory center was like discovering a prize wrapped in comfort. Those moments meant more than just food to me, even though I may not have realized it at the time.
Now, when I make these arancini filled with lightly smoked salmon and herbed goat cheese that feeling comes rushing back. Familiar, but from a grown-up perspective. The smoked salmon adds a delicate richness and depth while the herbed goat cheese brings tangy creaminess to balance the starchy rice. Together, they create a sophisticated, savory filling that’s both comforting and refined.
Arancini: The Ultimate Finger Food
Arancini (pronounced ah-ran-CHEE-nee) are a popular Sicilian street food — rice croquettes shaped by hand, coated in breadcrumbs, and fried until the outside turns crisp while the center stays soft and savory. The name means “little oranges,” a nod to their shape and the color they take on after frying. At their most basic, arancini have rice on the outside, a creamy and flavorful core within, and a crunchy shell that makes them an easy to eat finger food.
Fillings vary by region and season. A classic is ragù (a thick meat and tomato sauce) with peas. Another might combine mozzarella or caciocavallo cheese with prosciutto and béchamel for a creamy center. When served as a plated first course, arancini may be accompanied by tomato sauce or other sauce.
Arancini are best served warm, but retain their crispness for picnics or buffet spreads. However you serve them, they bring the spirit of Sicilian street food to the table — practical, satisfying, and meant to be shared.
Sauce Gribiche
Sauce gribiche is a classic French cold sauce with a mayonnaise-like foundation into which is folded chopped hard-boiled egg whites, capers, cornichons, and leafy herbs such as parsley or tarragon. The result is tangy, briny, and pleasantly chunky. It is traditionally served over steamed vegetables, poached fish, and hot or cold chicken. Served with Lightly Smoked Salmon Arancini, it makes a piquant counterpoint to the subtle smokiness of the salmon filling.
Ingredients
For the sauce gribiche:
- •3 large eggs
- •60 g (½ cup) chopped cornichons
- •3 tablespoons chopped capers
- •1 shallot, minced
- •20 g (about ¾ cup) finely chopped parsley
- •10 g (about ¼ cup) sliced chives
- •Finely grated zest of 1 lemon
- •1 tablespoon lemon juice
- •120 g (½ cup) mayonnaise
- •2 tablespoons Dijon mustard
- •60 ml (¼ cup) extra-virgin olive oil
- •Fine sea salt and black pepper
For the arancini
- •60 g (½ cup) all-purpose flour
- •1 large egg, beaten
- •50 g (1 cup) panko breadcrumbs
- •Fine sea salt and black pepper
- •480 ml (2 cups) leftover risotto, cooled
- •280 g (10 ounces) Ducktrap Lightly Smoked Atlantic salmon, prepared per package directions, flaked
- •115 g (4 ounces) herbed goat cheese, divided into 4 portions
- •Neutral oil, for frying
- •Kosher salt, as needed
Preparation
For the sauce gribiche
- Lower the eggs into boiling water and cook 8 minutes. Transfer to an ice bath for 10 minutes, then peel and chop.
In a bowl, combine chopped eggs, cornichons, capers, shallot, parsley, chives, lemon zest, and lemon juice. In a separate bowl, whisk the mayonnaise with Dijon. While whisking, slowly drizzle in the olive oil until smooth. Fold into the egg mixture and season with salt and pepper to taste.
For the arancini
- Line a tray with parchment. Set up three bowls: flour, beaten egg, and breadcrumbs. Season the flour and breadcrumbs with a pinch of salt and pepper. For larger arancini, scoop about 115 g (4 ounces) risotto into your hand. Flatten, add a spoonful of flaked salmon and one portion of goat cheese, then close the rice around the filling and roll into a ball. Set on the tray and repeat with the remaining risotto.
Dredge each ball lightly in flour, shaking off excess. Dip in egg, letting extra drip away, then coat evenly in breadcrumbs. Refrigerate 20 minutes to firm.
Heat oil in a deep pot to 175°C (350°F). Fry the arancini, turning occasionally, until golden—about 5 minutes. Transfer to a wire rack and sprinkle with kosher salt. Serve hot, accompanied by sauce gribiche.