RECIPES
Easter fare
Chef and restaurateur Rick Stein plates up a starter and main course ideal for a delightful seasonal feast
Quinoa salad with hot smoked salmon, lemon and tarragon
SERVES 4-6
YOU WILL NEED
• 100g uncooked quinoa
• 300ml hot water
• 2 eggs
• 125g frozen peas
• 1 tbsp chopped tarragon
• small handful of parsley, chopped
• 2 little gem lettuces, shredded
• 150g hot-smoked salmon or roasted salmon
• 2 spring onions, finely sliced
• salt and black pepper
For the dressing
• 3 tbsp mayonnaise
• 3 tbsp plain yogurt
• 2 tsp fresh lemon juice
• 3 tarragon sprigs, leaves stripped from stalks and chopped
METHOD
1 Put the quinoa in a pan and add the hot water. Cover and simmer for 12-15 minutes until the water is absorbed but the grains still have some bite. Season, fluff up with a fork and leave to cool.