Smoked salmon poke with quinoa and dill cucumber

Ingredients

For 1 serving

• Quinoa70 g
• Smoked salmon80 g
• Cucumber100 g
• Avocado40 g
• Radishes40 g
• Greek yogurt 2%50 g
• Dill3 g
• Extra virgin olive oil5 g
• Lemon juiceto taste
• Black pepperto taste

Contains: lactose, fish,

In season: May – September

Method

1. Rinse the quinoa well in a sieve under running water to remove its bitter taste, add it to a small pan of boiling water and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain and spread it on a plate to cool.
2. Meanwhile finely chop the dill and mix it with the Greek yoghurt, a few drops of lemon juice and some ground black pepper until smooth.
3. Wash the cucumber and radishes and slice them thinly; peel the avocado and slice it.
4. Cut the smoked salmon into strips about 1 cm wide.
5. Arrange the quinoa in the bowl with the salmon and vegetables, drizzle with the oil and finish with the dill sauce.