Elly Pear's smoked fish rice bowl with sumac onions, cucumber & houmous
Waitrose and Partners

Elly Pear's smoked fish rice bowl with sumac onions, cucumber & houmous

Smoked trout with red onions marinated in tangy, citrusy red sumac, and served with green leaves and creamy, umami houmous.

    • Serves2
    • CourseMain meal
    • Prepare10 mins
    • Cook2 mins
    • Total time12 mins

    Ingredients

    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 Gallo Venere Black Wholegrain Rice (selected stores)
    • 100g pack mild smoked trout (or 125g pack hot smoked salmon or mackerel)
    • 50g baby spinach or beetroot salad
    • 2 tbsp smoked houmous
    • 10 cm 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