Think of this as a Hawaiian take on kedgeree. All the elements of a classic salmon bowl are here, but the fresh salmon is swapped for smoked
For the pickled quail’s eggs:
• 250ml boiled water
• 125ml rice wine vinegar
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 raw beetroot, peeled and roughly sliced
• 12 quail’s eggs
For the base:
• 240g short-grain brown rice
For the poke:
• 300g cold smoked salmon, skin removed if necessary, cut into 1 cm cubes
For the garnish:
• 1 avocado, sliced
• kizami nori, (shredded nori)
• 1 lemon, cut into wedges
• few sprigs coriander cress
• black and white sesame seeds
1 Begin by making the pickling liquor for the quail’s eggs. Combine the water, vinegar, sugar and salt in a pan and bring to a simmer over a medium heat.
2 Add the beetroot and cook for 10 minutes before removing from the heat and allowing to cool fully.
3 Next, soft-boil the quail’s eggs. Bring a pan of water to the boil, gently place in the eggs and boil for 2 minutes. Drain the eggs and put them into a bowl of ice water to stop them overcooking.
4 Once cooled, carefully peel off the shells and add to the cooled beetroot pickling liquor. 5 Leave to pickle for 30 minutes, at which point the eggs will be dyed a deep pink.
6 Cook the rice as per the cooking instructions and leave to cool.
7 Assemble the dish by dividing the rice among the bowls and topping with the smoked salmon, sliced avocado and kizami nori. Slice the quail’s eggs in half and place yolk side up in the bowls.
8 Finish with a slice of lemon, sprinkle with coriander cress and sesame seeds. Try pimping with a drizzle of tamari soy sauce.
Recipe courtesy of Celia Farrar, extracted from Poke