Smoked salmon rice salad
Smoked Salmon Rice Salad with a Honey-Mustard Dressing
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Main,Savoury | Uncooked | Less than 30 minutes |
Ingredients
- 400g Scottish smoked salmon
- 400g cooked rice, use a mix of long white grain and wild rice
- 100g cooked peas
- 100g sweetcorn
- 100g cooked sugar snap peas or mangetout
- 50g peeled, chopped cucumber
- 8 cooked asparagus tips
- 1 dessertspoon chopped dill or fennel
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon runny honey
- Lemon wedges and sprigs of herbs to garnish
- Freshly ground black pepper to finish
Method
1.Mix together rice, peas, sweetcorn, sugar snap peas and cucumber. 2.Mix together lemon juice, herbs, olive oil, mustard and honey. Pour onto the rice mixture then divide between 4 serving dishes. 3.Place slice of salmon on top of the rice in folds. Top with asparagus and garnish with lemon wedge and sprig of herb. Finish with black pepper.
