- Serves 4
- Prep Time: 10 mins
- Cook Time: 0 mins
Ingredients
- 400 g Scottish smoked salmon
- 400 g cooked rice, use a mix of long white grain and wild rice
- 100 g cooked peas
- 100 g sweetcorn
- 100 g cooked sugar snap peas or mangetout
- 50 g peeled, chopped cucumber
- 8 cooked asparagus tips
- 1 dsp chopped dill or fennel
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1/4 tsp 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
Comments
Recipe kindly contributed by The Scottish Salmon Producers Organisation