Venere rice with salmon on celery cream

Simple but full of flavour. I love fragrant Venere rice, salmon rich in Omega 3, lemon's acidity and celery's fresh note.
INGREDIENTS FOR 2 PEOPLE
160 g Venere rice
250 g fresh salmon
2 celery stalks
Garda extra virgin olive oil
3 tablespoons soy sauce
Salt-preserved lemons, or chopped lemon zest if unavailable
Pink peppercorns
Chives
I wash celery, remove strings and chop.
I blanch for 2 minutes in lightly salted water.
I drain and blend with oil into smooth cream, tasting and adjusting salt.
I skin salmon and finely dice.
I quickly sauté in very little oil with soy sauce; cook briefly, keeping pink inside.
I add chopped chives.
I boil rice in very lightly salted water, as it is already flavourful.
Follow packet cooking instructions. I drain into salmon, reserving some cubes for garnish, and add oil.
I spread hot celery cream on plates and place a ring centrally.
I divide rice between two plates, pressing lightly.
I add reserved salmon centrally.
I scatter chopped chives, pink peppercorns and salt-preserved lemon pieces over the celery cream. Marisa at Valerio Giacomini's organic farm kindly gave me the lemons; they make wonderful specialities from local products around our lovely Lake Garda.
I gently remove ring, add two chive stems and oil centrally.