Hot-smoked salmon, rice and asparagus salad recipe
 Hot-smoked salmon is like poached salmon, but with a smoky flavour – perfect for salads. The lemon dressing and herbs make this salad vibrant and bursting with summer flavours. 300g/10½oz mixed white and wild rice6 spring onions, thinly slicedlarge bunch dill, choppedlarge bunch flatleaf parsley, chopped3 free-range eggs200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths200g/7oz hot smoked salmon slices, broken into large chunkssalt and freshly ground black pepper 300g/10½oz mixed white and wild rice 6 spring onions, thinly sliced large bunch dill, chopped large bunch flatleaf parsley, chopped 3 free-range eggs 200g/7oz asparagus, woody ends removed, spears sliced into 5cm/2in lengths 200g/7oz hot smoked salmon slices, broken into large chunks salt and freshly ground black pepper 2 lemons, juice of both and zest of 1 only180ml/6¼fl oz olive oil4 tbsp white wine vinegar4 tbsp runny honey2 tbsp Dijon mustard 2 lemons, juice of both and zest of 1 only 180ml/6¼fl oz olive oil 4 tbsp white wine vinegar 4 tbsp runny honey 2 tbsp Dijon mustard Method Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again.Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine.Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour.Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters.Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and 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. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again. Cook the rice in boiling salted water according to packet instructions. Drain and refresh under cold water. Drain again. Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine. Place the rice in a bowl. Add the spring onions, dill and parsley. Season well with salt and pepper. Stir to combine. Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour. Measure all the dressing ingredients into a jug and mix together. Reserve 2 tablespoons of the dressing and pour the remainder over the rice. Mix well, cover with cling film and chill in the fridge for about an hour. Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters. Meanwhile, place the eggs in a saucepan of boiling water and cook for 8 minutes for soft boiled. Drain and place in cold water before peeling. Cut each egg into quarters. Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and drain again. Cook the asparagus in boiling water for 3 minutes. Drain, refresh under cold water and 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. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. 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. Sprinkle with a little salt and freshly ground black pepper, then drizzle over the reserved dressing to serve. Recipe tips Can be assembled up to 4 hours ahead. Not suitable for freezing.