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

Name: Elly Pear's smoked fish rice bowl with sumac onions, cucumber & houmous
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2
Ingredients: ½ large red onion, thinly sliced; 30 ml red wine vinegar; ½ x 25g pack flat leaf parsley, roughly chopped; 1 tsp Cooks' Ingredients Simple Sumac; 1 tsp olive oil

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

5 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook2 mins
Total time12 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

Method

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.
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.
Meanwhile, heat the rice according to pack instructions. Break the fish into bitesized pieces.
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.