300 g smoked salmon
400 g mixed baby greens
50 g wild rice
0.5 dl raspberry vinegar
0.5 dl olive oil
200 g raspberry
salt and pepper
Rinse the salad leaves thoroughly.
Fry the wild rice in hot oil on a pan and sprinkle with salt.
Make a marinade of raspberry vinegar, olive oil, salt and pepper. Gently mix the marinade with half of the raspberries. Mix the raspberry vinaigrette with the baby greens (save a little marinade for later).
Place slices of smoked salmon on the salad and add a little more dressing and the rest of the raspberries. Finally, sprinkle the fried rice on top and add sprigs of dill.