Mixed rice salad salmon beetroot

• 100 g wild rice-Minnesota Cultivated of Zuiderzee Foods
• 100 grams Basmati rice
• Green asparagus
• 1 bunch of radishes
• 1 cooked beetroot
• 40 gram mayonnaise
• 20 gram horseradish sauce
• 1 dish mixed germ vegetable
• 1 Bowl mini tomatoes
• hand garden Cress
• good quality olive oil
• freshly ground pepper
• sea salt
• lemon juice

1. Cook the wild rice-Minnesota Cultivated and the Basmati rice separately with salt until tender. The rice should still have some bite. Then leave to cool.
2. Cut 6 tomatoes. Grill the green asparagus short. Cut the radishes into thin slices. Mix the mayonnaise with some horseradish sauce. Cut the beets into small cubes.
3. Mix the different rice types together, mix two hand beet cubes by. Make to taste with freshly ground pepper, sea salt, lemon juice and olive oil. Cut the salmon into strips.

Place on a round Board and created a rectangle of the mixed rice. Siege the rectangle with slices of radish. Place the strips of salmon and garnish with the grilled asparagus. Then sprinkle the dish with some germ greetings. Place around the rice salad the tomato caviar. Place on the side of the Board 3 Tufts mayonnaise/horseradish sauce, topped with a tomato half a beet box and a tuincressblaadje. Garnish with some fresh ground pepper. Enjoy your meal!

Please note! The preparation times of the rice differences! Cook the wild rice in about 40-50 minutes and the Basmati rice according to the instructions on the package.