Rachel Khoo's gravlax poke bowl

Name: Gravlax poke bowl recipe
Yield: 4
Ingredients: 1 x 250g salmon fillet, skinned and pinboned; Finely grated zest of ½ lemon; 2 white peppercorns, crushed; 50g fine sea salt; 30g caster sugar; 1 bunch dill, coarsely chopped, plus extra sprigs to serve; 320g brown rice; 800ml vegetable stock; 2 cooked beetroot; 4 radishes; 100g pickled cucumber, sliced; Pink pickled onion, to serve; 4 tbsp freshly grated horseradish (optional); 2 tsp Dijon mustard; 2 tsp wholegrain mustard; 1 tsp honey; 50ml sunflower oil; Juice of ½ lemon; 2 tbsp finely chopped dill

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by Rachel Khoo

Jun 25, 2018

“Try to get a piece of salmon that’s an even thickness so it cures evenly” - Rachel Khoo. This recipe is from an edited extract from The Little Swedish Kitchen by Rachel Khoo with photography by David Loftus (Michael Joseph, $49.99).

1 x 250g salmon fillet, skinned and pinboned
Finely grated zest of ½ lemon
2 white peppercorns, crushed
50g fine sea salt
30g caster sugar
1 bunch dill, coarsely chopped, plus extra sprigs to serve
320g brown rice
800ml vegetable stock
2 cooked beetroot
4 radishes
100g pickled cucumber, sliced
Pink pickled onion, to serve
4 tbsp freshly grated horseradish (optional)

Mustard sauce

2 tsp Dijon mustard
2 tsp wholegrain mustard
1 tsp honey
50ml sunflower oil
Juice of ½ lemon
2 tbsp finely chopped dill

Method

1.

Pat salmon dry with paper towel. In a plastic bag, mix lemon zest, white pepper, sea salt, sugar and dill. Add salmon and gently massage the ingredients into it. Leave at room temperature for 30-40 minutes.
2.

Rinse off brine, pat dry and refrigerate for 15 minutes to firm. Thinly slice to serve.
3.

Cook brown rice in the stock according to packet instructions. Meanwhile, thinly slice beetroot and radishes with a mandolin or sharp knife.
4.

For the sauce, whisk ingredients together. Adjust seasoning to taste.
5.

To serve, divide rice among four bowls. Arrange the salmon, beetroot, radish and pickled cucumber on top. Scatter with a few rings of pickled onion and sprigs of dill, then drizzle with the mustard sauce. Sprinkle with horseradish, if using.