Summer evening meals should be light, flavourful, and easy to prepare, and Mary Berry has plenty of recipes perfectly suited for this time of year. Her hot-smoked salmon rice and asparagus salad is described as 'bursting with flavour' and can even be made up to four hours ahead of time.
Recipe Overview
Mary's recipe description reads: '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.'
The TV cook's recipe, taken from her Cook and Share book, serves six people and packs in plenty of vegetables. It requires minimal cooking time, so you won't need to spend ages in a hot kitchen.
Ingredients
- 300g mixed white and wild rice
- Six spring onions, finely sliced
- Large bunch of dill, chopped
- Large bunch of flat-leaf parsley, chopped
- Three eggs
- 200g asparagus spears
- 200g hot-smoked salmon slices, broken into large chunks
Lemon Dressing Ingredients
- Zest of a lemon
- Juice of two lemons
- 180ml olive oil
- Four tbsp white wine vinegar
- Four tbsp runny honey
- Two tbsp Dijon mustard
Method
Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water before draining again. Put the rice in a bowl. Add the spring onions, dill, parsley, and season with salt and pepper. Stir to combine.
Put all the dressing ingredients into a jug and whisk well. Keep back two tablespoons of the dressing and pour the remainder over the rice. Mix well before covering with cling film and chilling in the fridge for an hour.
Place the eggs in a pan of boiling water and cook for eight minutes for soft boiled. Drain and place in cold water before peeling. Cut into quarters.
Slice the asparagus into five centimetre lengths. Cook in boiling water for three minutes before draining and refreshing under cold water. Drain again.
Add the asparagus into the rice and stir to combine. Spoon the mix into a serving dish and arrange the salmon pieces and egg on top. Sprinkle with salt and freshly ground black pepper. Drizzle over the reserved dressing and serve.
