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

Finish the Dish

  • English cucumber, diced 1.0 each
  • Spring onion, finely chopped 18.0 g
  • Tobiko 42.0 g
  • Watercress 1.0 bunch
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Chef Inspiration