2 tbsp half-fat soured cream
2 tbsp lemon juice
½ pack dill, finely chopped
250 g ready-to-eat quinoa
½ cucumber, halved and sliced
4 radishes, finely sliced
100 g smoked salmon, torn into strips
- First, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.
- In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill.
- Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.