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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