Nordic cured trout poke with brown rice and radishes

Ingredients

For 1 serving

• Brown rice65 g
• Trout120 g
• Radishes60 g
• Cucumber80 g
• Dill4 g
• Nonfat Greek yogurt60 g
• Mustard1 teaspoon
• Extra virgin olive oil5 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: lactose, fish, mustard,

In season: April – July

Method

1. Rinse the brown rice, add it to a pan of boiling salted water and cook over medium heat for 35 minutes, until tender but firm; drain and spread it on a plate to cool.
2. Meanwhile skin and bone the trout and cut it into cubes of about 1.5 cm; use previously frozen fish, the only kind that is safe to eat raw.
3. Chop the dill. Season the trout with the lemon juice, oil, a pinch of salt and half the dill and leave it to marinate in the fridge for 10 minutes.
4. Stir the Greek yoghurt with the mustard and the remaining dill until smooth.
5. Wash the radishes and cucumber and slice them thinly.
6. Assemble the bowl with the rice, trout, radishes and cucumber, and finish with the yoghurt sauce.