Mary Berry’s hot-smoked salmon rice and asparagus salad only takes 15 minutes to prepare
Lemon dressing
Zest of 1 lemon
Juice of 2 lemons
180ml (6 1/2 fl oz) olive oil
4 tbsp white wine vinegar
4 tbsp runny honey
2 tbsp Dijon mustard
Instructions
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Begin by cooking the rice in boiling salted water according to the instructions on the packet. Once cooked, drain the rice and rinse it under cold water. Drain again and transfer the rice to a large bowl.
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Add the chopped spring onions, dill, and parsley to the bowl with the rice. Season generously with salt and freshly ground black pepper. Stir everything together until well combined.
