Cold Rice with Salmon, Shrimp, and Arugula

This is an Italian version of a rice salad, ideal for hot days or as a fresh dish for a summer lunch:

Ingredients

• 300 g of salad rice (for example, parboiled rice)
• 200 g of smoked salmon
• 150 g of pre-cooked shrimp
• 1 handful of arugula
• Juice of 1 lemon
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Fresh herbs (such as dill or parsley), chopped to taste
• (Optional) Black or green olives, as desired
• (Optional) Capers, if liked

Preparation

1. Cook the rice in plenty of salted water following the instructions on the package to keep it al dente. Then, drain it and pass it under cold water to stop the cooking and cool it down quickly.
2. In the meantime, cut the smoked salmon into strips or cubes.
3. In a large bowl, combine the cooled rice with smoked salmon, shrimp, pre-washed and dried arugula, and mix gently.
4. Dress everything with lemon juice, extra virgin olive oil, salt, pepper, and chopped herbs. If you wish, also add olives and capers.
5. Make sure the dressing is well distributed and the rice has absorbed the flavors.
6. Let the salad rest in the refrigerator for at least 1 hour before serving, so the cold rice can properly blend the flavors.

Curiosity

This dish combines some typical Mediterranean ingredients such as olive oil and arugula with the Nordic touch of smoked salmon. In Italy, especially during the summer, there is always an attempt to prepare fresh dishes, and this cold rice is an excellent solution to prepare in advance.