Smoked fish salad, with olives and capers

Ingredients
200g of Riso Scotti Bob cu Bob Long Grain Rice
Salt and white pepper
200g of kipper (or any other smoked fish)
4 tablespoons of black olives, without the kernel and chopped into round pieces
4 teaspoons of capers, with no excess juice
5 tablespoons of olive oil
2 teaspoons of sugar
1 tablespoon of lemon juice
2 teaspoons of oregano, dried
Fresh parsley leaves, chopped

Instructions
Wash the rice with cold water, as many times as you have to, until the water becomes clear. Then leave to soak in cold water for about 30 minutes. Remove the water and boil according to the instructions on the pack.
Meanwhile, prepare a dressing, mixing in a bowl the olive oil, together with the lemon juice, sugar, salt, white pepper and oregano, until the sugar melts.
Using a fork, rip into small pieces the smoked fish.
Put the rice on 4 individual plates. On top of it, place one quarter of the smoked fish, capers and olives. Sprinkle with dressing and garnish with chopped parsley. Serve immediately.

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