Created by Guinness Storehouse Head Chef of Visitor Catering, Oran Colhoun, to be recreated and enjoyed at home.










  • 500 g. cooked risotto rice
  • 500 g. cooked prawn meat
  • 250 g. cooked salmon
  • 2 shallots
  • 100 g. capers
  • 3 spring onions
  • 2 padron peppers or green chillies
  • Zest and juice of 2 limes
  • Zest and juice of 2 lemons
  • 50 g. flat leaf parsley
  • 50 g. dill
  • 3 cloves of garlic
  • 2 bay leaves
  • 50 g. thyme
  • 1 litre of stock, (fish, chicken or vegetable will work)




  1. Add the oil, diced shallots, garlic, bay leaf, and thyme to a pan and sweat off without colouring.
  2. Add the rice and stir until all the grains are coated in oil.
  3. Quickly add the white wine so the rice does not stick to the pot, turn the heat down to med-low and gradually add the stock, a cupful every 5 mins. The rice will soak up the liquid and double in size.
  4. Once the process is finished check if the rice is soft to eat. Then leave to cool.
  5. To cook the prawns and salmon, simply boil or steam and allow to cool.
  6. Once cool, add the finely chopped dill, parsley, chillies, spring onion, capers, lemon and lime. Season with salt and pepper.
  7. Mix all ingredients together.
  8. Once combined, take some mix in your hand (about 40 grams – you can weigh each one to get them the exact same size) and roll into a ball.
  9. Set out a small bowl of flour, a small bowl of 3 eggs whisked with some milk, and a small bowl of breadcrumbs.
  10. Roll the balls in the flour and gently roll around your hand to shake off any excess flour, then coat it in the egg and then in the breadcrumbs.
  11. Repeat until all are covered in breadcrumbs.
  12. To finish, deep fry in oil or colour in a frying pan with oil.
  13. Serve with some chilli and lime mayonnaise and a light salad.