Hot-Smoked Salmon Rice & Asparagus Salad

Serves: 6
Hot-smoked salmon is like poached salmon but with a smoky flavour – perfect for salads. Alternatively, you could use poached salmon. The lemon dressing and herbs make the salad vibrant and bursting with flavour.

Ingredients

  • 300g (10 1/2 oz) mixed white and wild rice
  • 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
  • Lemon Dressing

  • Zest of 1 lemon
  • Juice of 2 lemons
  • 180ml (6 1/2 fl oz) olive oil
  • 4 tbsp white wine vinegar
  • 4 tbsp runny honey
  • 2 tbsp Dijon mustard

Instructions

  • 1
    Cook the rice in boiling salted water according to the packet instructions.
    Drain and refresh under cold water. Drain again.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Mary's Tips

  • 1
    Can be assembled up to 4 hours ahead (including dressing the rice)
  • 2
    Not suitable for freezing

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