´óÏó´«Ã½

Hot-smoked salmon, rice and asparagus salad

Loading
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

For the lemon dressing

Method

  1. Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again.

  2. Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine.

  3. 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.

  4. 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.

  5. Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again.

  6. 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.

This recipe is from...