Smoked salmon poke with avocado + pink pickled egg

Smoked salmon poke with avocado + pink pickled egg

By
From
Poke
Serves
4
Photographer
Matt Russell

This dish was our answer to creating a poke brunch dish when we first began trading with Kerb. Our initial starting point was a Hawaiian take on kedgeree. All the elements of our classic salmon bowl are here, but we swap out fresh salmon for smoked. The pink pickled quail’s eggs are fiddly but worth it.

Ingredients

Quantity Ingredient

Pickled quail’s eggs

Quantity Ingredient
250ml boiled water
125ml rice wine vinegar
3 tablespoons sugar
2 teaspoons salt
1 raw beetroot, peeled and roughly sliced
12 quail’s eggs

Base

Quantity Ingredient
240g short-grain brown rice

Poke

Quantity Ingredient
300g cold smoked salmon, skin removed if necessary, cut into 1 cm cubes

Garnish

Quantity Ingredient
1 avocado, sliced
kizami nori, (shredded nori)
1 lemon, cut into wedges
few sprigs coriander cress
black and white sesame seeds

Method

  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. Add the beetroot and cook for 10 minutes before removing from the heat and allowing to cool fully.
  2. 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. Once cooled, carefully peel off the shells and add to the cooled beetroot pickling liquor. Leave to pickle for 30 minutes, at which point the eggs will be dyed a deep pink.
  3. Cook the rice as per the cooking instructions and leave to cool.
  4. 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. Finish with a slice of lemon, sprinkle with coriander cress and sesame seeds. Try pimping with a drizzle of tamari soy sauce.
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