Bracing horseradish, beets, lemon, and yogurt are my preferred pairing with gravlax, all working to cut its richness for an immensely satisfying picnic meal. When you shake your salad jar or toss it all up in a bowl to serve family style, the flavours weave together, creating something brand new.
Because the salmon is cured, it will keep for longer outside of the fridge. Vegetarians and vegans can skip the gravlax or smoked salmon and add smoked tofu slices or cooked white beans in its place.
1/2 cup (125 mL) unsweetened plain yogurt
1/4 cup (60 mL) mayonnaise
1 tsp (5 mL) lemon zest
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) chopped fresh dill
3 cups (750 mL) cooked quinoa
6 slices gravlax or smoked salmon
2 Tbsp (30 mL) prepared beet or regular horseradish
8 radishes, halved
5 oz (140 g) mixed baby greens or baby spinach
Lemon wedges, for serving
For dressing, in medium bowl, whisk yogurt, mayonnaise, lemon zest, lemon juice, and dill.
In each of 6 – 4 cup (1 L) capacity jars, layer dressing, quinoa, salmon, horseradish, radishes, greens, and lemon wedges. Seal jars and refrigerate until ready to pack in your cooler.
To serve, remove lemon wedges, shake, and enjoy directly out of the jar, or transfer to serving bowl, toss, and eat, seasoning with lemon.