Hot-smoked salmon is similar to poached salmon in texture—moist, tender, and flaky—but it offers an added dimension of rich, smoky flavour that elevates any dish. It’s especially well-suited for salads, where its depth pairs beautifully with crisp vegetables and fresh greens. In this particular salad, the hot-smoked salmon is complemented by a zesty lemon dressing that brings brightness and balance, while a medley of fresh herbs adds layers of freshness and aroma.
The result is a vibrant, refreshing salad that’s bursting with the lively, sun-kissed flavours of summer—ideal for light lunches, picnics, or alfresco dinners.
This vibrant hot-smoked salmon salad serves 2, takes just 10 minutes to prepare, and 30 minutes to cook—making it a wonderfully easy yet impressive meal. The hot-smoked salmon has the tender, flaky texture of poached fish, but with a rich, smoky depth that adds irresistible flavour.
Tossed with crisp greens, fresh herbs, and a zesty lemon dressing, the salad is light, refreshing, and full of summery brightness. It’s perfect for a quick lunch or a laid-back dinner, and best of all, it’s incredibly tasty with minimal effort.
Hot smoked salmon, rice and asparagus salad- Ingredient list!
- 300g (10½ oz) combination of white and wild rice
- 6 scallions (spring onions), finely sliced
- A generous handful of fresh dill, finely chopped
- A generous handful of flat-leaf parsley, finely chopped
- 3 eggs from free-range hens
- 200g (7 oz) asparagus, trimmed and cut into 5cm (2-inch) pieces
- 200g (7 oz) hot-smoked salmon, torn into large flakes
- Sea salt and freshly cracked black pepper, to taste
For the lemon dressing!
- Juice from 2 lemons and zest from 1
- 180ml (6¼ fl oz) olive oil
- 4 tablespoons white wine vinegar
- 4 tablespoons liquid honey
- 2 tablespoons Dijon mustard
Time to prepare your hot smoked salmon, rice and asparagus salad!
Hot-smoked salmon, rice and asparagus salad- step by step instruction list!
This salmon salad recipe is super easy!
Step 1
Bring a large saucepan of salted water to a boil, then add the mixed white and wild rice. Cook according to the instructions on the packet, usually around 25–30 minutes, or until the rice is tender but still has a slight bite. Once cooked, drain the rice thoroughly in a colander. To stop the cooking process and cool the rice quickly, rinse it under cold running water for a minute or two.
Step 2
This also helps remove excess starch and prevents the grains from sticking together. Give the rice a final shake or toss to remove any remaining water and set aside to drain completely while you prepare the rest of the salad.
Step 3
Transfer the cooked and cooled rice to a large mixing bowl. Add the finely sliced spring onions, along with the freshly chopped dill and flat-leaf parsley. These herbs will add a burst of colour and fresh, aromatic flavour to the dish. Season generously with salt and freshly ground black pepper to enhance the natural flavours of the ingredients.
Step 4
Using a large spoon or salad servers, gently toss everything together until the herbs and onions are evenly distributed throughout the rice. Take care not to mash the grains—your goal is a light, fluffy mixture with vibrant flecks of green throughout. Set aside while you prepare the remaining ingredients.
Step 5
Place all of the dressing ingredients—the lemon juice, lemon zest, olive oil, white wine vinegar, runny honey, and Dijon mustard—into a jug or small mixing bowl. Whisk everything together thoroughly until the mixture is smooth and well combined, forming a glossy, slightly thickened dressing. Taste and adjust the seasoning if needed, adding a pinch of salt or a little extra honey or mustard to balance the flavours to your liking.
Step 6
Once the dressing is ready, set aside about 2 tablespoons and keep it for later use—this will be drizzled over the finished salad just before serving to add a final burst of flavour. Pour the remaining dressing over the bowl of herbed rice. Using a large spoon or spatula, gently toss the rice until it is evenly coated with the dressing, making sure the flavours are well distributed throughout.
Step 7
Cover the bowl tightly with cling film and place it in the fridge to chill for around an hour. This resting time allows the rice to absorb the flavours of the dressing, resulting in a more vibrant and delicious salad.
Step 8
While the rice is chilling and the flavours are melding together, prepare the eggs. Carefully place the eggs in a saucepan and cover them with boiling water. Return the water to a gentle boil, then reduce the heat slightly to maintain a steady simmer. Cook the eggs for about 8 minutes to achieve a slightly soft but set yolk—perfect for adding richness and texture to the salad.
Step 9
Once the eggs are done, drain the hot water immediately and transfer the eggs to a bowl of cold water or run them under cold tap water for a few minutes. This stops the cooking process and makes them easier to handle. Once cool enough to touch, gently peel away the shells. Rinse the eggs briefly to remove any small shell fragments, then slice each one into quarters. Set aside until you’re ready to assemble the salad.
Step 10
Bring a medium saucepan of water to a boil and add a pinch of salt. Once the water is bubbling, carefully add the asparagus pieces. Cook for about 3 minutes, just until the asparagus is tender but still bright green and slightly crisp—this brief cooking time helps preserve its vibrant colour and fresh flavour.
Step 11
As soon as the asparagus is cooked, drain it immediately and transfer it to a bowl of ice-cold water or rinse it under cold running water. This stops the cooking process and helps maintain that lovely green colour and firm texture. Once fully cooled, drain the asparagus well and set it aside, ready to be added to the salad during the final assembly.
Step 12
Add the asparagus and stir to incorporate. Transfer the salmon pieces and egg quarters onto a serving dish using a spoon. To serve, sprinkle over the leftover dressing after adding a dash of salt and freshly ground black pepper.
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