Preheat the oven to 180 degrees. Bake the salmon on a non-stick baking tray in the oven for 10-15 minutes.  When cooked remove the skin and flake into bite-size pieces. 

On a low to medium heat, sweat the diced onion in the butter for 8-10 minutes.  Pour in the arborio rice and coat with the butter and onions.

Next, add a ladleful of warm vegetable stock and stir.  When the stock is absorbed, add some more stock.  Keep adding more stock until it the rice is cooked. 

When the rice is nearly cooked, sprinkle in the dried oregano, chopped chives, frozen peas, lemon juice, mozzarella cheese, and salmon.

Season to taste and set aside to cool.

Beat 2 eggs in a bowl, pour some plain flour into a bowl and whizz up the bread in a food processor to produce breadcrumbs. 

Once cool, shape the risotto into patties and then cover them in the flour, egg and then breadcrumbs. 

Heat some oil in a heavy bottomed pan and shallow fry the arancini patties until golden brown on each side. 

Once cooked, drain the excess oil on some kitchen roll before serving.