Hot-smoked salmon, rice and asparagus salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
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
- wild rice: 300g/10½oz mixed white and wild rice
- spring onions: 6 spring onions, thinly sliced
- dill: large bunch dill, chopped
- parsley: large bunch flatleaf parsley, chopped
- eggs: 3 free-range eggs
- asparagus: 200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths
- smoked salmon: 200g/7oz hot smoked salmon slices, broken into large chunks
- black pepper: salt and freshly ground black pepper
For the lemon dressing
- lemons: 2 lemons, juice of both and zest of 1 only
- olive oil: 180ml/6¼fl oz olive oil
- white wine vinegar: 4 tbsp white wine vinegar
- honey: 4 tbsp runny honey
- Dijon mustard: 2 tbsp Dijon mustard
Method
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.
Recipe tips
Can be assembled up to 4 hours ahead. Not suitable for freezing.
