500 ml/18 fl oz Concentrated Fish Stock
300 g/11 oz long-grain rice 4 radishes, sliced
1-cm/1⁄2-inch piece of fresh horseradish root, chopped
1 smoked salmon slice, cut into strips 1 smoked swordfish slice, cut into strips
2 tablespoons olive oil • 1 tablespoon walnut oil juice of 1 lemon, strained
juice of 1 lime, strained 1 tablespoon chopped fresh dill • salt and pepper


1.Bring the fish stock to the boil in a saucepan. Add the rice and cook for about 18 minutes until tender, then drain and leave to cool.
2.Put the rice, radishes, horseradish, salmon and swordfish into asalad bowl. Whisk together the olive oil, walnut oil, lemon juice and lime juice in a bowl and season with salt and pepper.
3. Pour the dressing over the rice salad, toss and sprinkle with the dill. Store in a cool place, but not the refrigerator, until ready to serve.

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