Fig, Mint, Arugula, Green pea, Salad with rice, Hot smoked salmon, Video recipe

Salad of smoked salmon, peas and rice

Name: Salad of smoked salmon, peas and rice
Total time: 25 min
Yield: 6–8
Ingredients: 300 g hot smoked salmon; 2 cups cooked rice (preferably Ruby); 150 g arugula; 1 large bunch of mint; 2 cups freshly frozen green peas; 3 green onion stalks; 3/4 cup walnut kernels; salt; 2 tbsp. l. lemon juice; 2 tbsp. l. red wine vinegar; 1/3 cup olive oil; 1 st. l. Teddy bear; 2 tsp Dijon mustard; 1 clove of garlic; salt

November 04,2022

A very unusual salad with many different textures. Here and rice, and peas, nuts and arugula and, of course, smoked salmon.

Ingredients

Servings 6–8

300 g hot smoked salmon
2 cups cooked rice (preferably Ruby)
150 g arugula
1 large bunch of mint
2 cups freshly frozen green peas
3 green onion stalks
3/4 cup walnut kernels
salt
2 tbsp. l. lemon juice
2 tbsp. l. red wine vinegar
1/3 cup olive oil
1 st. l. Teddy bear
2 tsp Dijon mustard
1 clove of garlic
salt

Cooking

Step 1

Heat a dry skillet over medium heat and toast the walnuts, 3 minutes. Pour onto a work surface and roughly chop.

Step 2

Boil green peas in boiling salted water for 5 minutes, drain in a colander and rinse with cold water. Cool down.

Step 3

Place all dressing ingredients in a blender and blend well to form an emulsion. Drizzle dressing over rice, reserving 2 tbsp. l. for submission. Mix well.

Step 4

Finely chop the mint leaves and green onions, add to the rice along with the peas and walnuts, mix the salad well.

Step 5

Arrange the arugula on a platter, then top with the salad. Break the fish into small pieces with a fork and place on top. Drizzle with remaining dressing and serve.