Hot-Smoked Salmon, Rice & Asparagus Salad
Hot-Smoked Salmon, Rice & Asparagus Salad

Hot-Smoked Salmon, Rice & Asparagus Salad

Hot-smoked salmon is like poached salmon but with a smokier flavour – perfect for salads. Alternatively, you could use poached salmon. The lemon dressing and herbs make the salad more vibrant by injecting a burst of flavour.
Photography: LAURA EDWARDS

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300g of mixed white & wild rice
6 spring onions, finely sliced
Large bunch of dill, chopped
Large bunch of flat-leaf parsley, chopped
3 eggs
200g of asparagus spears
200g of hot-smoked salmon slices, broken into large chunks
For The Lemon Dressing
Zest of 1 lemon
Juice of 2 lemons
180ml of olive oil
4 tbsp of white wine vinegar
4 tbsp of runny honey
2 tbsp of Dijon mustard
Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 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.

Cook And Share by Mary Berry (BBC Books, £21.99, was £27).
Photography by Laura Edwards

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