Rice salad with cucumber and smoked salmon

Ingredients for 4 servings:

• 300 g rice (Arborio or risotto rice)
• salt water
• ¼ tsp salt
• 2 tsp sugar
• 3 tbsp rice vinegar
• 1 lemon(s), untreated, zest and juice
• 1 cucumber(s)
• 2 tbsp sesame, black
• 2 tbsp rapeseed oil
• 2 tbsp horseradish, hot from the jar
• 3 tbsp sesame oil, light
• 200 g salmon (smoked salmon), sliced
• 4 spring onions
• 3 tbsp dill, fresh or frozen
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fresh summer salad

Cook the rice in plenty of water with a little salt, rinse well under running water, and transfer to a large bowl. While the rice is still warm, add the sugar, rice vinegar, lemon zest, and 1/4 teaspoon of salt and mix well. Then let the rice cool. In a small pan, gently toast the sesame seeds without oil over medium heat for about 2 minutes. Grate the cucumber and slice the spring onion into rings. Add to the rice along with the sesame seeds. Cut the salmon into small pieces and add to the rice. Mix together a dressing from rapeseed oil, sesame oil, horseradish, lemon juice, and dill. Season with salt and pepper and toss into the salad.