Rice salad with salmon in honey-mustard sauce

Name: Rice salad with salmon in honey-mustard sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 200 g Long grain rice; 7-10 Tbsp Salt; 6 Eggs; 1 small head radicchio salad; 150 g smoked salmon in slices; 4 TABLESPOONS liquid honey; 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS Lemon juice; 4 TABLESPOONS Oil; 1/2 bunch Dill

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
200 g Long grain rice
7-10 Tbsp Salt
6 Eggs
1 small head radicchio salad
150 g smoked salmon in slices
4 TABLESPOONS liquid honey
2 TABLESPOONS medium hot mustard
2 TABLESPOONS Lemon juice
4 TABLESPOONS Oil
1/2 bunch Dill

Directions

1
Defrost the peas. Prepare rice in boiling salted water according to package instructions. Boil eggs in boiling water for about 8 minutes until soft. Clean, wash and cut salad into strips.
2
Cut salmon into strips. Mix honey, mustard, lemon juice and oil. Wash the dill and chop finely except for a little garnish. Stir the dill into the marinade. Drain eggs, quench, peel and halve.
3
Drain the rice, rinse briefly under cold water and drain. Mix rice, peas, salmon and salad. Arrange rice salad on plates. Place 3 half eggs on each plate and spread marinade on top.
4
Garnish with dill.