Salmon
Hot smoked salmon rice and asparagus salad
Hot-smoked salmon is like poached salmon, but with a smoky flavour – perfect for salads. The lemon dressing and herbs make this salad vibrant and bursting with summer flavours.
Ingredients:
- 300g/10½oz mixed white and wild rice
- 6 spring onions, thinly sliced
- large bunch dill, chopped
- large bunch flatleaf parsley, chopped
- 3 free-range eggs
- 200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths
- 200g/7oz hot smoked salmon slices, broken into large chunks
- salt and freshly ground black pepper
- 2 lemons, juice of both and zest of 1 only
- 180ml/6¼fl oz olive oil
- 4 tbsp white wine vinegar
- 4 tbsp runny honey
- 2 tbsp dijon mustard
Directions:
- Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again.
- Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine.
- Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.
- Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.
- Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again.
- Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve.