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