Black Rice & Salmon Salad
Black Rice & Salmon Salad

Black Rice & Salmon Salad

Black rice lends itself well to being used cold in salads. It's known sometimes as ‘forbidden rice’ and sometimes as ‘black venus rice’. It has a hard husk and a great bite to it – and, of course, a wonderful dark colour.

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4 or 6-7 as a side dish
Total Time
40 Minutes
200g of uncooked black rice
1 cucumber
1 green apple
1 shallot, finely chopped
Squeeze of lemon juice
1 bunch of fresh dill, chopped
2 tbsp of freshly chopped parsley
1 tbsp of freshly chopped mint (optional)
150g of hot-smoked salmon
2 tbsp of white wine vinegar
4 tbsp of good quality olive or rapeseed oil
1 tbsp of honey
1 tbsp of freshly squeezed lemon or lime juice (plus extra as needed)
Salt & freshly ground black pepper
Step 1

Rinse the black rice a few times, then bring to the boil in a large pan of water. Cook until al dente following the packet instructions. (It can take about 30 minutes to cook, it takes a while, a bit like brown rice). Once cooked, rinse well to remove the excess colour. Set aside for a moment and leave to cool.

Step 2

Slice the cucumber lengthways, then scrape out the seeds and chop into ½ cm/¼ inch pieces. Chop the apple into similarly sized small pieces. Add the cucumber, apple and shallot to a serving bowl with a squeeze of lemon juice to keep the apple fresh. Add the cooked and cooled black rice, dill, parsley and mint (if using). Flake in the salmon pieces and mix gently to combine everything together.

Step 3

Whisk together the dressing ingredients in a small bowl and season to taste. Pour the dressing over the salad and stir. Do adjust the seasoning once you have done this – it may need more lemon juice or even a squeeze of lime (this depends on the saltiness of the fish and the sweetness of the apple you have used).

Recipe courtesy of ScandiKitchen: Midsommar by Brontë Aurell, published by Ryland Peters & Small. Photography by Peter Cassidy © Ryland Peters & Small

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