Salmon Rice with Wine - serves 4

2 tbsp margarine
1 small bunch spring onions, chopped
1/2 cucumber, peeled, seeded and chopped
1 1/4 cups risotto rice
3 3/4 cups fish stock
2/3 cup dry white wine
1 lb salmon filet, skinned and diced

Heat the margarine in a large saucepan, and add the spring onions and cucumber. Cook for about 3 minutes without coloring.
Add the rice, fish stock and wine and return to the boil.
Simmer the wine and stock mixture for about 10 minutes, stirring occasionally. Stir in the diced salmon and tarragon. Continue cooking for a further 5 minutes, then switch off the heat. Cover and leave to to stand for 5 minutes before serving.