Modern Kedgeree

I just want to light and simple dish for tonight and I found this recipe from cook book called One Pot. I made some changes please see below.

Ingredients

2 tbsp butter ( I didn't use butter )
2 tbsp olive oil
1 fennel bulb chopped small pieces.  ( recipe didn't have it. )
1 onion, chopped finely
1 garlic clove, chopped finely
175 g/6 oz long-grain rice
400 ml/14 fl oz fish stock  ( I used water )
175 g/6 oz salmon fillet, skinned and chopped
85 g/3 oz smoked salmon, chopped ( I didn't use smoked salmon )
2 tbsp double cream ( I didn't use cream)
2 tbsp chopped fresh dill
3 spring onions, chopped finely
salt and pepper
Preparation Method

1. Put oil in a large saucepan. Add the onion and fennel cook over a low heat for 10 minutes until softened, but not colored. Add garlic and cook for a further 3o seconds.
2. Add the rice and cook for 2-3 minutes, stirring constantly, until transparent. Add the water and stir well. Bring to the boil, cover and simmer gently for 10 minutes.
3. Add the salmon fillet stir well, adding a little more stock or water if the mixture seems dry. Cook for a further 6-8 minutes until the fish and rice are tender and all the stock is absorbed.
4. Turn off the heat and stir chopped dill and spring c-Season to taste with salt and pepper and serve immediately, garnished sprigs of fresh dill and slices of lemon.