Scandinavian Quinoa Poke Bowl

Name: Scandinavian Quinoa Poke Bowl
Yield: 4
Ingredients: 50.0g Sugar; 180.0g Sea salt; 1.0each Salmon fillet, fresh and deboned; 9.0g Dill, finely chopped; 9.0g Chives, fresh, finely chopped; 0.0pinch Salt and pepper to taste; 0.0ml Maille Old Style Mustard 4 x 3.7 kg; 130.0g Quinoa (white); 120.0ml Olive oil with juice of 1 Lemon; 120.0ml Maille Dijon Originale Mustard 4 x 4.1 kg; 80.0g Red cabbage, finely cut in strips; 15.0g Sushi seasoning; 4.0each Radish; 2.0each Corn, whole precooked; 1.25L Hellmann's® Real Mayonnaise Squeeze Bottle 12x340 ml; 1.0each English cucumber, diced; 18.0g Spring onion, finely chopped; 42.0g Tobiko; 1.0bunch Watercress

Scandinavian Quinoa Poke Bowl – - Recipe

A colourful poke bowl of cured salmon, citrus quinoa, pickled red cabbage and fresh corn.

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Prepare the Cured Salmon

Sugar 50.0 g
Sea salt 180.0 g
Salmon fillet, fresh and deboned 1.0 each
Dill, finely chopped 9.0 g
Chives, fresh, finely chopped 9.0 g
Salt and pepper to taste
Maille Old Style Mustard 4 x 3.7 kg

Prepare the Quinoa

Quinoa (white) 130.0 g
Olive oil with juice of 1 Lemon 120.0 ml
Maille Dijon Originale Mustard 4 x 4.1 kg 120.0 ml

Prepare the Poke Bowl Components

Red cabbage, finely cut in strips 80.0 g
Sushi seasoning 15.0 g
Radish 4.0 each
Corn, whole precooked 2.0 each
Hellmann's® Real Mayonnaise Squeeze Bottle 12x340 ml 1.25 L
Hellmann's® Real Mayonnaise Squeeze Bottle 12x340 ml
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Finish the Dish

English cucumber, diced 1.0 each
Spring onion, finely chopped 18.0 g
Tobiko 42.0 g
Watercress 1.0 bunch

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A colourful poke bowl of cured salmon, citrus quinoa, pickled red cabbage and fresh corn.

...

Preparation

Prepare the Cured Salmon
- Mix the sugar and sea salt, and ready a large baking tray.
- Put a good amount of the salt and sugar mixture on the bottom of the tray and lay the salmon on top.
- Sprinkle the rest of the mixture on top of the salmon and let it cure for 12 hours.
- After curing, wash the salt and sugar mixture away with cold water and dry the salmon with a towel.
- Cut the salmon in 1 cm cubes.
- Season the salmon with the herbs, salt and pepper, and Maille® Old Style Mustard. Set aside in the fridge.
Prepare the Quinoa
- Cook the quinoa until soft, then cool it down by washing with cold water. Drain.
- Season the quinoa with the olive oil and citrus, Maille® Dijon Originale Mustard, and salt and pepper.
Prepare the Poke Bowl Components
- Mix the finely cut red cabbage with the sushi seasoning.
- Clean the radish then slice thinly.
- Fry the corn in a pan until browned, leave to cool slightly. Once cooled, slice the kernels off the cob. Make sure they’re still sticking together in chunks.
- Mix the Hellmann’s® Mayonnaise with the MAILLE® Dijon Originale Mustard. Season with salt and pepper.
Finish the Dish
- Dress a bowl, placing each ingredient separately until it resembles a colorful patchwork. Add theHellmann's® Real Mayonnaise andMaille Dijon Originale Mustard in between.