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Elly Pear's smoked fish rice bowl with sumac onions, cucumber & houmous
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For the sumac onions
½ large red onion, thinly sliced
30ml red wine vinegar
½ x 25g pack flat leaf parsley, roughly chopped
1 tsp Cooks’ Ingredients Simple Sumac
1 tsp olive oil
For the rice
200g pack Gallo Venere Black Wholegrain Rice (selected stores)
100g pack mild smoked trout (or 125g pack hot smoked salmon or mackerel)
25-50g baby spinach or beetroot salad
2 tbsp Moorish Smoked Humous
10cm piece cucumber, deseeded and cut into 1cm half moons
4 radishes, thinly sliced
2 tsp black sesame seeds, to garnish
No.1 Extra Virgin Olive Oil, for drizzling
1. Start by making the sumac onions. Place the onion into a bowl. Pour over enough boiling water to cover and leave to soak for about 10 minutes. Drain and pat dry on kitchen paper.
2. Return to the bowl, add the vinegar and mix well. Let the onions marinate for 5-10 minutes, making sure to stir them a few times. Drain away all but about 1 tsp of the vinegar. Add the rest of the ingredients and stir to combine. Place in the fridge for about 30 minutes before serving.
3. Meanwhile, heat the rice according to pack instructions. Break the fish
into bitesized pieces.
4. In 2 bowls (or lunch boxes), divide the spinach or beetroot salad, black rice, houmous, fish, and cucumber. Top with the sumac onions, then scatter with the radish slices and sesame seeds. Season and serve drizzled with extra virgin olive oil.
Typical values per serving:
This recipe was first published in January 2020.