Supper Club: 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 the salad vibrant and bursting with flavour.

Hot-smoked salmon rice and asparagus salad

Serves 6

• 300g (10½oz) mixed white and wild rice (see intro)
• 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

For the lemon dressing:

• Zest of 1 lemon
• Juice of 2 lemons
• 180ml (6½ fl oz) olive oil
• 4 tbsp white wine vinegar
• 4 tbsp runny honey
• 2 tbsp Dijon mustard

Method

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.

Top tips: This can be assembled up to 4 hours ahead of time (including dressing the rice), however, it’s not suitable for freezing.

Extracted from Cook and Share by Mary Berry (BBC Books).Photography by Laura Edwards.