Mary Berry Hot Smoked Salmon Rice and Asparagus Salad

I first made this on one of those days where the fridge was full of bits—some herbs, half a lemon, eggs, and a pack of hot smoked salmon I meant to use “sooner.” It felt like a salad day, but I wanted something more filling than just leaves.

This salad was exactly what I needed—bright, lemony, herby, and hearty thanks to the wild rice and eggs. My first go? I forgot to rinse the rice. The whole thing clumped together like a grainy brick. Never again.

Once I got the rice right and gave it proper chill time, it became one of those “why don’t I make this more often?” recipes. And now I do.

WHY THIS ONE WORKS SO WELL

• It’s layered and satisfying. Rice for body, eggs for richness, salmon for smokiness, herbs for brightness.
• The lemon dressing ties it all together. Sweet, sharp, and just punchy enough.
• Make-ahead friendly. You can prep every component in advance and assemble when you’re ready.

INGREDIENTS + WHY THEY MATTER

• Mixed white + wild rice (300g) – Texture is key. Wild rice adds nuttiness and chew. Rinse well to keep it fluffy.
• Spring onions (6, sliced) – Milder than red onion and don’t overpower.
• Dill + parsley (a large bunch each) – Fresh herbs make this salad. Skip dried.
• Eggs (3) – Soft-boiled for creaminess. Eight minutes is the sweet spot.
• Asparagus (200g) – Just boiled, then cooled. It stays crisp and vibrant.
• Hot smoked salmon (200g) – Flakes beautifully into the salad without being greasy.
• Lemon dressing – A mix of lemon zest, juice, olive oil, white wine vinegar, honey, and Dijon mustard. It’s punchy, fresh, and slightly sweet.

MAKING IT YOURS (WITHOUT RUINING IT)

• No wild rice? Use all basmati or brown rice—but something with bite is best.
• Swap the salmon? Hot smoked trout or even cooked prawns work.
• Make it veggie? Add roasted courgettes or chickpeas instead of fish.
• Don’t eat eggs? Skip them or use marinated tofu slices for extra protein.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Clumpy rice	Didn’t rinse or cool properly	Rinse under cold water until totally cool
Soggy asparagus	Left it too long in the pan	Boil just 3 mins, then plunge into cold water
Overpowered herbs	Used too much dill	Use equal parts dill and parsley for balance

HOW TO MAKE MARY BERRY’S HOT SMOKED SALMON RICE AND ASPARAGUS SALAD

1. Cook the rice: Boil in salted water as per the packet. Drain, rinse under cold water, then drain again. Let it cool completely.
2. Prep the rice salad base: Toss cooled rice with spring onions, dill, and parsley. Season well with salt and pepper.
3. Make the dressing: Whisk lemon zest, lemon juice, olive oil, vinegar, honey, and Dijon in a jug. Reserve 2 tbsp, pour the rest over the rice, and mix. Chill for 1 hour.
4. Boil the eggs: 8 minutes in boiling water = jammy yolks. Cool in cold water, peel, and quarter.
5. Cook the asparagus: Trim, slice into 5cm lengths, boil for 3 mins, then refresh under cold water.
6. Assemble: Gently stir asparagus into the rice. Spoon into a serving bowl. Top with salmon chunks and egg quarters.
7. Finish: Drizzle with reserved dressing and a final grind of pepper.

TIPS FROM MY KITCHEN

• I always make the dressing in a jar—easier to shake and store.
• I quarter the eggs with a thread of dental floss—neatest slices ever.
• The rice gets better after chilling. Don’t skip the rest time.

STORAGE + SERVING

• Fridge: Keeps well for up to 2 days in a sealed container.
• Freezer: Not ideal—the rice and asparagus lose their bite.
• Serving tip: Best served chilled or room temp, with crusty bread or a crisp green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead for a picnic?
A: Yes! It travels well and tastes even better the next day once the flavours have developed.

Q: What’s the difference between hot and cold smoked salmon?
A: Hot smoked is cooked and flaky (like roast fish). Cold smoked is silky and raw-textured. You want hot smoked here.

Q: Can I use tinned salmon instead?
A: You can, but it’s a bit heavier and oilier. I’d flake it well and go lighter on the dressing.

Q: My rice is still warm—can I assemble anyway?
A: Best not. Warm rice absorbs too much dressing and goes claggy. Let it cool completely first.

Try More Recipes:

• Mary Berry Mediterranean Pasta Salad
• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs
• Mary Berry Asparagus Feta Salad