A fantastic way to serve Woodbridge Smokehouse smoked Tasmanian salmon – thrown into a rice bowl with lots of delicious toppings that can be prepared ahead of time and be served as either a nourishing breakfast, lunch or dinner. Get creative and use what you have in your fridge as well.

Makes: 4 bowls |  Time: 60mins


300g Woodbridge Cold Smoked Salmon
2 jammy eggs
1 cup cooked brown rice

Caramelised Onion & Beetroot Relish
2 large red onions
2 heaped tablespoons salted butter
1 tablespoon port or sherry
4 large beetroots peeled and grated
5 tablespoons dark brown sugar
1 cup water
Juice of half a lemon
Salt to taste

Crispy Chickpeas & Baked Sweet Potatoes
1 x 400g tin of chickpeas
1 large sweet potato peeled and cut into circles
Olive oil
Salt & pepper
1 teaspoon fennel seeds

Garlic Yoghurt Sauce
250g Greek Yoghurt
Juice from ½ lemon
1 small garlic clove finely sliced
Fresh dill


Caramelised Onion & Beetroot Relish
Slice your onions into ring size pieces that are 2 – 3mm in thickness.

In a wide cast iron pan on a medium heat, cook your butter until melted and sizzling. Turn the heat down to low and add half of your onions. Cook for 1 – 2 minutes, stirring quite occasionally. Add the remainder of the onions with a pinch of salt and repeat this step.

Leave your onions to cook on a very low heat for 30 minutes, stirring every so often until the onions are golden brown.

Turn your heat to medium and deglaze the pan with the port. Stir around until it is fully evaporated.

Turn the heat to low and add the beetroots, water, sugar and lemon juice to the pan with the onions. Stir around and then leave to cook with a cooking lid slightly ajar. Stir occasionally and leave to simmer for 25 minutes or until all the water has evaporated. Season with more salt and a pinch of pepper if needed.

Once your relish is cooked, leave to cool and place into sterilised jar to keep in the fridge.

Crispy Chickpeas & Baked Sweet Potatoes
Preheat your oven to 180 degrees celsius

Drain your chickpeas and dry them very well with absorbent paper so there is no remaining moisture. Place them onto a baking tray and season with a generous amount of olive and salt and pepper.

Place your sweet potatoes onto a second baking tray and season with a generous amount of olive oil and salt and pepper and the fennel seeds.

Place both baking trays into the oven and bake for 30 – 35 minutes or until the potatoes begin to brown and caramelise and the chickpeas become crispy.

Garlic Yoghurt Sauce
Mix all ingredients together and set to the side while your prepare the remainder of your dish.

Jammy Eggs
Bring a medium sized pot of water to the boil. Slowly add your eggs that are cold from the fridge to the pot and cook for 6.5 minutes.

Place your eggs into a bowl with icy cold water to prevent them from cooking any further. Peel their shell and cut in half when ready to serve.

Assemble your salmon bowl by placing the brown rice in the bottom of the bowl. Place your smoked salmon on top and the remainder of your toppings as you please. Enjoy!