Smoked salmon rice salad

Serves 4
400g Scottish smoked salmon

400g cooked rice, use a mix of long white grain and wild rice

100g cooked peas

100g sweetcorn

100g cooked sugar snap peas or mangetout

50g peeled, chopped cucumber

8 cooked asparagus tips

1 dessertspoon chopped dill or fennel

2 tablespoons lemon juice

2 tablespoons olive oil

1/2 teaspoon Dijon mustard

1/2 teaspoon runny honey
Lemon wedges and sprigs of herbs

to garnish
Freshly ground black pepper to finish

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.

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