Dutch Salmon Grain Bowl with Barley and Mustard Yoghurt
Why this recipe works
- Fresh texture contrast: Chewy barley, crisp cucumber, tart apple and chunky hot-smoked salmon give the bowl clear, satisfying contrast.
- Bright, balanced dressing: Greek yoghurt, Dijon mustard and lemon cut through the richness of the salmon without making the bowl feel heavy.
- Good for prepared lunches: The components can be stored separately and assembled just before eating, keeping the barley fresh and the cucumber crisp.
Get the most out of this recipe
Ingredient notes
- Choose hot-smoked salmon: Hot-smoked salmon is firm and flaky, so it holds its shape better than thin cold-smoked slices in a grain bowl.
- Use lemon to balance the bowl: Add lemon juice gradually to the dressing and apple mixture so the final bowl tastes bright rather than sharp.
- Drain the barley well: Let the cooked barley drain thoroughly before dressing so the yoghurt sauce stays creamy instead of becoming diluted.
Make-ahead tips
- Keep the parts separate: Store the barley, dressing, cucumber and apple mixture, and salmon in separate airtight containers for the best texture.
- Assemble just before eating: Toss the barley with the dressing shortly before serving, then add the cucumber, apple and salmon on top.
- Serve chilled or gently tempered: Eat the bowl cold, or let it sit briefly at room temperature before serving to soften the chill without warming the salmon.
Ingredient swaps
- Try whole-grain mustard: Whole-grain mustard can replace Dijon for a slightly milder dressing with more texture.
- Use crème fraîche for richness: Crème fraîche makes the dressing richer and less tangy than Greek yoghurt.
- Swap the salmon carefully: Other cooked or ready-to-eat smoked fish can work, but choose something firm enough to flake into distinct pieces.
Equipment you'll need
Ingredients
Instructions
- Cook the pearled barley in a saucepan of well-salted water until tender with a little bite, about 25 to 30 minutes. Drain in a colander and rinse briefly under cold water to cool it down. Leave to drain well while you prepare the rest.
- Halve the cucumber lengthways, scoop out the watery seeds if you like, then slice. Core the Granny Smith apple and cut into thin matchsticks. Squeeze over a little lemon juice to keep it bright, then toss with the cucumber and a pinch of the fine sea salt.
- In a bowl, whisk together the Greek yogurt, Dijon mustard, extra virgin olive oil, the zest of the lemon and 1 to 2 tbsp lemon juice. Season with a pinch of the fine sea salt. Finely chop most of the fresh dill and stir it through, reserving a little to finish.
- Flake the smoked salmon into large pieces, removing any skin if present. Divide the barley between two bowls and spoon over the dressing, tossing gently to coat. Top with the cucumber and apple mix, add the salmon, and finish with the reserved dill.
Recipe notes
Tips
- Drain the barley really well before dressing it so the bowl stays fresh rather than watery.
- Hot-smoked salmon is firmer than smoked salmon slices; flake it into chunky pieces so it stays distinct in the bowl.
- If serving to anyone who is pregnant, elderly, or immunocompromised, choose smoked salmon that is clearly labelled ready-to-eat and keep it properly chilled until serving.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a more textured dressing.
- Replace Greek yogurt with crème fraîche for a richer, less tangy dressing.
Storage
- Refrigerate up to 2 days
- Store the barley, cucumber and apple mix, dressing, and smoked salmon in separate airtight containers for the best texture. Assemble just before eating; if already assembled, expect the cucumber to soften. Serve cold or let it sit at room temperature for 10 minutes before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Fish Milk Mustard
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