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5 Frigdes Farm

Rice Bowl with Smoked Fish, Quick Pickles, and Dill

A quick and easy Farm-to-Table meal, though you may have to go to the store for the smoked fish. This recipe comes from Cook90 by David Tamarkin.

Plan Do Eat


  • 4 Perfect 7-Minute Eggs
  • 3 tablespoons white vinegar or unseasoned rice vinegar
  • 1/2 teaspoon sugar
  • 1 cup very thinly sliced cucumber
  • 2 cups nextover’d basmati rice
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh dill
  • Kosher salt
  • 8 ounces smoked trout or smoked salmon fillet, flaked into 2-inch pieces
  • 1/2 cup thinly sliced red onion
  • Freshly ground black pepper


If your eggs have been in the fridge, put them in a large bowl of lukewarm water and let them come to room temperature while you assemble the rest of the bowl (change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half.

In a small bowl, whisk together the vinegar and sugar. Add the cucumber slices, toss to coat, and let sit for 15 minutes, tossing every 5 minutes or so.

Meanwhile, to reheat the rice, pour ¼ cup water into a small saucepan and set it over low heat. Add the rice, breaking up any clumps with a fork, and cover. Let the rice steam until it’s warm and fluffy again, about 5 minutes, then turn off the heat and let sit until you’re ready to assemble the bowls.

Drain the cucumbers, reserving the pickling liquid. In a medium bowl, whisk together the pickling liquid, sour cream, dill, and salt to taste.

Divide the rice among four shallow bowls, then follow suit with the egg halves, cucumbers, smoked fish, and red onion. Season the egg halves with a little salt and pepper. Drizzle some of the dill sauce on top of each bowl, or serve on the side.

Perfect 7-Minute Eggs (makes up to a dozen eggs)


  • 1 to 12 cold eggs, preferably a week or so old


Bring a large pot of water to a boil. (If you’re making only one or two eggs, a smaller pot is fine.)

Use a big spoon or ladle to gently lower the cold eggs into the boiling water, being careful not to drop the eggs into the pot, in which case they may crack.

Lower the heat a little so that the eggs aren’t bouncing around, then set a timer. I cook my eggs for 7 minutes, which turns out eggs with bright yellow yolks that are still a little runny. For bright, fudgy (that is, not runny) yolks, cook the eggs for 8 minutes. For classic pale yellow, fully cooked yolks, cook the eggs for 10 to 12 minutes.

Transfer the eggs to a big bowl of ice water to stop the cooking. Alternatively, pour the hot water out of the pan and run cold water from the faucet over the eggs.

Tap the eggs against the bowl or pot to crack the shells, then start peeling them, keeping them submerged in water. (If the ice water is too cold for you, pour it out and replace with tepid water.)

Peeled eggs will keep in the fridge, tightly covered, for about a week. Unpeeled eggs keep a few days longer.

A Big Pot of Rice Makes 6 cups


  • 2 cups basmati rice
  • 2 tablespoons unsalted butter or olive oil 
  • 1 teaspoon kosher salt


Rinse the rice in several changes of cold water, agitating the rice with your hands each time, until the water no longer appears at all cloudy.

In a medium saucepan, combine the rice, 2 1/2 cups water, butter, and salt. Bring to a boil over high heat, then give the rice one solid stir. Lower the heat so that the rice is at a bare simmer and cover the pot.

Let the rice cook like this for 15 minutes, then turn off the heat and leave the rice undisturbed (still covered) for 10 minutes more. Fluff the rice with a fork before serving.

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