SMOKED SALMON AND BROWN RICE BOWLS WITH CREAMY DILL DRESSING

To make the execution a snap, cook the rice the day before and warm it covered tightly in the oven, make the dressing and slice the mushrooms. You can substitute quinoa for the rice and add or subtract ingredients as you please. The dressing goes with almost anything.

Serves: 4 Creamy dill dressing:

■ 2 tbsp (30 ml) minced shallots

■ 1/2 cup (125 ml) sour cream

■ 1/2 cup (125 ml) mayonnaise

■ 2 tbsp (30 ml) water

■ 1 tbsp (15 ml) lemon juice

■ 1 tsp (5 ml) grated lemon zest

■ 2 tsp (10 ml) Dijon mustard

■ 2 tbsp (30 ml) finely chopped fresh dill

■ 1/4 tsp (1 ml) salt

Bowls:

■ 1 1/2 cups (375 ml) long grain brown rice, cooked, kept warm

■ 4 large eggs, at room temperature

■ 1 tbsp (15 ml) extra-virgin olive oil

■ 2 cups (500 ml) thickly sliced mushrooms

■ Salt

■ 8 oz (225 g) sliced smoked salmon

■ 4 cups (1L) arugula or spinach leaves, packed

■ 1 avocado

1. Combine all the dressing ingredients and mix well. Place in a serving vessel.

2. Fill a small pot with water and bring to a boil. Carefully slip the eggs into the pot and turn down to a low boil. 3. Cook for 6 minutes, which will give you soft yolks. Turn off the pot and leave it on the stove.

4. Remove the eggs and run under cold water to cool. Carefully peel the eggs. Reserve.

5. Halve, pit and peel the avocado. Cut each half in half and slice. Reserve.

6. Heat the oil in a frying pan over medium high heat. Add the mushrooms and cook until lightly browned and still firm. Season to taste and remove from the heat.

7. Place the eggs back in the hot water to warm them up. Divide the rice between 4 bowls and arrange the arugula over the rice.

8. Add the mushrooms, then the smoked salmon and avocado. Remove the eggs from the water, cut in half and place in the bowls. Serve with the dressing on the side.