Creamy rice with salmon and cucumber salad

Name: creamy rice with salmon and cucumber salad
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon lemon olive oil from monini; 1 teaspoon sugar; 1 tablespoon mustard; 2 tablespoon dill; 1 cucumber; 1 romaine lettuce; 150 gram smoked salmon pieces; 1 tablespoon butter; 1 tablespoon paprika; 300 gram quick cooking rice; 200 gram haricot; 1 fish stock cube; 1 liter water

Ingredients

Directions

Bring the water to the boil with the fish stock cube.
Cut the beans diagonally into pieces of half a centimeter thick.
Boil the rice in the fish stock, cook the string beans in the pan for the last 8 minutes.
Keep a cup of the cooking liquid, pour the rice and season with the paprika powder.
Melt the butter in a frying pan and put in the rice.
If necessary, make it a little smoother with a little bit of cooking liquid.
Then turn off the heat and mix the salmon pieces through it.
Cut the lettuce and cucumber into quarters.
Remove the stem from the lettuce and the seeds from the cucumber.
Cut the lettuce into strips and the cucumber in the same oblique shape as the string beans.
Mix the chopped dill, mustard, sugar and olive oil with a few tablespoons of water.
Season this dressing with salt.
Mix the lettuce, cucumber and beans with the dressing.
Serve with the salmon rice.