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

Ingredients per serving
Prepare the Cured Salmon
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Sugar 50.0 g
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Sea salt 180.0 g
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Salmon fillet, fresh and deboned 1.0 each
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Dill, finely chopped 9.0 g
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Chives, fresh, finely chopped 9.0 g
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Salt and pepper to taste
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Maille Old Style Mustard 4 x 3.7 kg
Prepare the Quinoa
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Quinoa (white) 130.0 g
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Olive oil with juice of 1 Lemon 120.0 ml
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Maille Dijon Originale Mustard 4 x 4.1 kg 120.0 ml
Prepare the Poke Bowl Components
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Red cabbage, finely cut in strips 80.0 g
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Sushi seasoning 15.0 g
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Radish 4.0 each
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Corn, whole precooked 2.0 each
Finish the Dish
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English cucumber, diced 1.0 each
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Spring onion, finely chopped 18.0 g
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Tobiko 42.0 g
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Watercress 1.0 bunch
Preparation
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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.
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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.
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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.
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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.