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Creamy Barley Porridge with Smoked Salmon
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5 from 3 votes

Creamy Barley and Smoked Salmon Brunch Bowl

Creamy and delicious, this asian inspired savoury porridge is perfect for your next lazy Sunday brunch.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Brunch
Cuisine: Anytime
Servings: 6 servings
Calories: 378kcal
Author: Whole Food Bellies


  • 1 cup apple cider
  • 3 cups chicken broth
  • 2 cups water
  • piece One medium kombu (see notes)
  • 3 tablespoon unsalted butter
  • 2 onions, sliced thinly
  • 2 cups uncooked pearled barley
  • 2 tablespoon tamari
  • ½ cup smoked salmon, chopped
  • 3 spring onions, white and light green part only, thinly sliced
  • 6 eggs cooked to your liking, for serving


  • Combine apple cider, chicken broth, water and kombu in a large saucepan. Bring to the boil, remove from heat and transfer to a large measuring jug to steep
  • Pop the saucepan back on the heat. Add the butter to melt. Once melted, add in the onions with a pinch of salt. Cook over a medium heat until caramelised; about 20 minutes (stirring occasionally)
  • Remove the kombu from the broth mixture. Pour the liquid in with the onions. Add in the tamari and barley. Cover and cook over a low heat for about an hour - until the barley is creamy and resembles porridge
  • Stir through the chopped salmon and salt and pepper to taste
  • Spoon into serving dishes, top with the thinly sliced spring onions and an egg - serve and enjoy


Kombu is edible kelp. I found it in the asian section of my local natural foods store


Calories: 378kcal | Carbohydrates: 61.5g | Protein: 16.7g | Fat: 14.8g | Saturated Fat: 3g | Cholesterol: 182mg | Fiber: 11.7g | Sugar: 7.2g