1. Pre heat the oven to 150°C.
  2. Cook the Risoni according to packet directions; drain.
  3. In a fry pan melt the butter, add the salmon and garlic and cook for 5 minutes.
  4. Remove from the heat and allow to cook a little.
  5. In a large bowl combine the Risoni, salmon, organge juice, tarragon and the eggs, mix together.
  6. Spread the mixture onto an oven proof tray to a thickness of 3cm.
  7. Cook for 10 minutes until golden.

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