Hot-smoked salmon is like poached salmon but with a smoky flavour – perfect for salads. The lemon dressing and herbs make the salad vibrant and bursting with flavour.
Hot-smoked salmon rice and asparagus salad
Serves 6
- 300g (10½oz) mixed white and wild rice (see intro)
- 6 spring onions, finely sliced
- Large bunch of dill, chopped
- Large bunch of flat-leaf parsley, chopped
- 3 eggs
- 200g (7oz) asparagus spears
- 200g (7oz) hot-smoked salmon slices, broken into large chunks
For the lemon dressing:
- Zest of 1 lemon
- Juice of 2 lemons
- 180ml (6½ fl oz) olive oil
- 4 tbsp white wine vinegar
- 4 tbsp runny honey
- 2 tbsp Dijon mustard
Method
- Cook the rice in boiling salted water according to the packet instructions. Drain and refresh under cold
water. Drain again. - Place the rice in a bowl. Add the spring onions, dill and parsley and season well with salt and freshly
ground black pepper. Stir to combine. - Measure all the dressing ingredients into a jug and whisk together well. 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 pan of boiling water and cook for 8 minutes for soft boiled. Drain and
place in cold water before peeling. Cut each egg into quarters. - Remove the woody ends from the asparagus. If the spears are thick, cut them in half lengthways.
Slice the spears into 5cm lengths, then cook in boiling water for 3 minutes. Drain and refresh under
cold water. 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.
Top tips: This can be assembled up to 4 hours ahead of time (including dressing the rice), however, it’s not suitable for freezing.
Extracted from Cook and Share by Mary Berry (BBC Books).Photography by Laura Edwards.