Defrost wild salmon fillet and spinach. Cut one salmon fillet into small cubes and cut into a farce with creamed spinach, egg white, lime juice and cream in a kitchen cutter. Sear the remaining wild salmon fillets on both sides in olive oil, brush with the farce and bake in a preheated oven at 160 °C (hot air) for 10 minutes. Add vegetable stock gradually and simmer, stirring constantly.Fold in cottage cheese and chives after about 20 minutes. Stir until risotto has a creamy consistency. Arrange the risotto with the salmon and serve.
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