Smoked salmon with raspberry vinaigrette

Cooking instructions

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.