Mary Berry's hot-smoked salmon rice and asparagus salad is ideal for summer evenings, offering a light, flavourful meal that can be prepared up to four hours in advance. The recipe, from her Cook and Share book, serves six and requires minimal cooking time, making it perfect for avoiding a hot kitchen.
The dish features hot-smoked salmon, which Berry describes as similar to poached salmon but with a smoky flavour. She notes that the lemon dressing and herbs make the salad 'vibrant and bursting with flavour'. Alternatively, poached salmon can be used.
To prepare, cook rice according to packet instructions, then drain and refresh under cold water. Combine the rice with spring onions, dill, parsley, salt, and pepper. Whisk the dressing ingredients, reserve two tablespoons, and pour the rest over the rice. Chill for an hour.
Soft-boil eggs for eight minutes, then quarter them. Slice asparagus into five-centimetre lengths, boil for three minutes, and refresh in cold water. Add asparagus to the rice, spoon into a serving dish, and top with salmon pieces and eggs. Season with salt and pepper, drizzle with reserved dressing, and serve.
