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.Place the rice in a bowl. Add the spring onions, dill and parsley and season well with salt and freshlyMeasure 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 forMeanwhile, place the eggs in a pan of boiling water and cook for 8 minutes for soft boiled. Drain andRemove the woody ends from the asparagus. If the spears are thick, cut them in half lengthways.Tip the asparagus into the rice and mix to combine.
What To Eat Toight Salmon Supper Club Mary Berry
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