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Smoked salmon, quinoa & dill lunch pot
Ingredients
- 2 tbsp half-fat soured cream
- 2 tbsp lemon juice
- ½ pack dill, finely chopped
- 250g pouch ready-to-eat quinoa (we used Merchant Gourmet)
- ½ cucumber, halved and sliced
- 4 radishes, finely sliced
- 100g smoked salmon, torn into strips
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