Pret’s wild rice and salmon salad

This recipe is from cookery writer Jane Lunzer Gifford who has teamed up with the sandwich business Pret to bring out a new book of lunches.
(serves 2)
What you need
250g wild rice, cooked and chilled (or a mixture of wild and long-grain white rice)
200g salmon, cooked, chilled and broken into flakes
masses of finely chopped flat-leaf parsley
2 limes, juice and zest
salt and coarse-ground black pepper
huge handful of finely chopped spring onion
300ml single (whipping) cream
What you do
Gently combine all the ingredients, leaving the cream until the very last. The flavour of the lime will be absorbed quickly and you may find you need to add a little more for the taste to come through. Don’t stint on the black pepper.
My verdict: Eh voila! A new lease of life for last night’s tea of salmon, rice and vegetables.

Do you have a recipe to share? If so send it to me and don’t forget to tell me a bit about yourself.

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