Leafy greens are the first thing that comes to mind when thinking of salad but Mary Berry’s version is much more substantial.
Made with a mix of rice, salmon, eggs, and asparagus, her recipe is infused with a delicious blend of herbs and seasonings.
Sharing the dish from her book, Cook and Share, Mary said: “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.”
When it comes to cooking the salmon, there’s one tip the British chef swears by to keep it extra moist and juicy.
Start by cooking the rice in salted boiling water as per packet instructions. This should take around 15 minutes, after which the rice should be drained and rinsed under cold water.
Shake the rice dry then place it into a large bowl and top with the finely chopped spring onions, dill and parsley. Season generously with salt and pepper before stirring everything to combine.
When the base of the salad is done, measure all of the dressing ingredients into a jug and whisk together well.
Reserve roughly two tablespoons of the dressing and pour the remainder over the rice. Mix everything together well, cover with cling film and chill in the fridge for about an hour if you have time.
Meanwhile, place the eggs in a pan of boiling water and cook for eight minutes for soft-boiled, or a little less for more jammy yolks.
Drain and place in cold water before peeling then quarter the cooked eggs. Remove the woody ends from the asparagus and if thick, halve the spears lengthways.
Slice the spears into 5cm lengths, then cook in boiling water for just three minutes. Drain and refresh under cold water then drain again.
Tip the asparagus into the rice and mix to combine. Spoon into a serving dish and arrange the salmon pieces and egg quarters on top.
May said: “Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve.”
