Mouthwatering Gluten-Free Scottish Lunch: Smoked Salmon & Herbed Quinoa Salad

This recipe for a mouthwatering Gluten-Free Scottish Lunch - Smoked Salmon & Herbed Quinoa Salad with Dill Sauce is perfect for those who crave a luxurious meal that's easy to prepare and full of flavor. The dish combines smoky salmon, herbed quinoa salad, and tangy dill sauce in an elegant presentation. With a focus on sensory appeal, this recipe uses strong SEO phrasing throughout the title and description to attract online readers.

🕒 Prep: 15 minutes - Cook: N/A (salmon is already smoked) - Total: 15 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Scottish, Gluten-Free

Allergens

Fish (smoked salmon), Dairy (sour cream in dill sauce)

Ingredients

1. 6 oz smoked salmon, flaked 2. 1 cup cooked quinoa 3. 1/2 cucumber, thinly sliced 4. 1 small red onion, finely chopped 5. 1/4 cup fresh dill, chopped 6. 1/4 cup fresh parsley, chopped 7. 1 tablespoon capers 8. Salt and pepper, to taste For Dill Sauce: 9. 1/2 cup sour cream 10. 2 tablespoons fresh dill, chopped 11. 1 tablespoon lemon juice 12. Salt and pepper, to taste

Instructions

In a large bowl, combine flaked smoked salmon, cooked quinoa, thinly sliced cucumber, finely chopped red onion, 1/4 cup of chopped fresh dill, and 1/4 cup of chopped parsley. Mix gently until well combined.
Season with salt and pepper to taste.
Prepare the Dill Sauce by whisking together sour cream, 2 tablespoons of chopped fresh dill, lemon juice, salt, and pepper in a small bowl until smooth. Set aside.
To serve, place a generous portion of the salad on each plate and drizzle with the prepared Dill Sauce. Garnish with additional capers for an extra touch of flavor.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable experience, making it a perfect addition to any Scottish lunch or brunch.

Notes

Feel free to adjust the recipe to your preferences by adding more or less of any ingredient, as well as using different types of fish or herbs.

Substitutions

Replace smoked salmon with grilled chicken or tofu for a non-seafood option. Use vegetable stock for quinoa cooking liquid if desired.

Alternative Preparations

Serve the salad over a bed of mixed greens for an additional serving of vegetables.

Alternative Methods

Bake or grill salmon instead of using smoked salmon.

Best Storage Practice

Store leftover quinoa in the refrigerator in an airtight container for up to 5 days. Keep the dill sauce separate in the refrigerator and combine with salad when ready to consume.

Shelf Life

Fresh ingredients are best used within 3 days of preparation.

Plating Tips

Arrange the salad components in a visually appealing manner on each plate, ensuring that each element is evenly distributed for an appealing presentation. Drizzle the dill sauce over the salad to add color and contrast.

Nutrition Facts

This recipe is packed with protein from the smoked salmon and quinoa, while offering plenty of vitamins and minerals from the fresh vegetables and herbs. The dill sauce adds a rich and creamy element to the dish, enhancing overall flavor and satisfaction.