Smoked Salmon Buckwheat Bowl Recipe
Smoked salmon buckwheat bowls with whipped cottage cheese, fermented pickles, and fresh dill. A Polish-inspired grain bowl ready in 30 minutes.
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Equipment
- Medium saucepan with lid
- blender or food processor
- large mixing bowl
- Small bowls for prepping components
- sharp knife and cutting board
- Fine mesh strainer or colander
- Dry skillet
- measuring cups and spoons
- zester
Ingredients
Buckwheat
- ¾ cup buckwheat groats roasted; about 130 g; (kasza gryczana palona)
- 1½ cups water or vegetable stock
- ½ tsp salt
Whipped cottage cheese
- 1 cup full-fat cottage cheese
- 1 tablespoon sunflower oil
- 1 teaspoon lemon juice
- Pinch of salt
- Black pepper
- 1 teaspoon of pickle brine
Salted cucumber
- 5 Persian cucumbers sliced diagonaly
- ¼ tsp salt
- 1 tsp lemon juice
Quick-pickled red onion
- ½ small red onion very thinly sliced
- 2 tbsp lemon juice
- Pinch of salt
- pinch of honey
- 4 Polish fermented dill pickles ogórki kiszone, cut into chunky coins
- 8 oz cold-smoked salmon
To finish
- 3 tbsp sunflower seeds toasted
- 2 tbsp fresh dill roughly chopped
- Zest of ½ lemon
- Freshly ground black pepper
- Dill oil optional
Instructions
- Bring 1½ cups water or vegetable stock and ½ tsp salt to a boil. Add ¾ cup buckwheat groats . Reduce the heat to low, cover, and simmer for 12–15 minutes, until the liquid is absorbed and the groats are tender yet separate. Remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork, then spread onto a plate or baking sheet to cool completely.
- Add 1 cup full-fat cottage cheese, 1 tablespoon sunflower oil, 1 teaspoon lemon juice, 1 teaspoon of pickle brine, 1 tbsp fresh dill, and Black pepper to a blender or food processor. Blend until smooth and creamy. Taste and add a Pinch of salt only if needed. If it's too thick, add another teaspoon of sunflower oil.
- Slice 5 Persian cucumbers diagonally into ¼-inch (6 mm) slices. Toss with ¼ tsp salt and let sit for 10 minutes. Gently drain or pat dry the excess moisture. Toss with 1 teaspoon of lemon juice.
- Thinly slice ½ small red onion. Toss with 1 tsp lemon juice, a Pinch of salt, and a pinch of honey. Let sit for 15–20 minutes, tossing once or twice, until softened and bright.
- Cut 4 Polish fermented dill pickles (ogórki kiszone) into ¼-inch chunky coins. Tear 8 oz cold-smoked salmon into bite-size ribbons.
- Add 3 tbsp sunflower seeds to a dry skillet over medium heat. Toast for a few minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate immediately to cool.
- Assemble the bowls. Spread ¼ of the whipped cottage cheese across the bottom of each of 4 bowls. Add the cooled buckwheat, then arrange the diagonal cucumber slices, pickled red onion, straight pickle coins, and smoked salmon over the top.
- Sprinkle with the toasted sunflower seeds, 1 tbsp fresh dill divided among the bowls, lemon Zest of ½ lemon, and Freshly ground black pepper.
Notes
Cool the buckwheat completely. Spread it on a baking sheet or a wide plate after cooking.
Add pickle brine to the cottage cheese.
Nutrition
Serving: 1bowlCalories: 332kcalCarbohydrates: 33gProtein: 23gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 22mgSodium: 1927mgPotassium: 556mgFiber: 5gSugar: 5gVitamin A: 523IUVitamin C: 8mgCalcium: 112mgIron: 2mg
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