Spring Whole Rye Grain Salad with Smoked Salmon & Skyr-Dill Dressing
Hearty whole rye grain salad with Smoked Salmon, quick-pickled radish and a bright skyr-dill dressing—omega-3 rich and protein-packed.
Best for Omega-3, wholegrain lunch for sustained energy
A Nordic-inspired cold lunch that balances chewy whole rye grains with silky Smoked Salmon and crisp, quick-pickled spring vegetables. The skyr-dill dressing keeps the dish high in protein while lemon and fresh dill brighten the plate for a light spring feel. Easy to scale for meal prep, it’s a satisfying pescatarian lunch built for omega-3s and long-lasting energy.
Ingredients
- 200 g whole rye grains , rinsed, drained
- 500 ml water , approximately, add more if needed while simmering
- 200 g smoked salmon , skin removed and flaked
- 200 g natural skyr , or thick Greek yogurt if unavailable
- 15 g Fresh dill , finely chopped (plus extra fronds to garnish)
- 120 g cucumber , seeded if large, thinly sliced
- 100 g radishes , thinly sliced for quick-pickling
- 40 g red onion , very thinly sliced, optional with radishes in pickling liquid (optional – can be omitted)
- 75 ml White wine vinegar , for quick-pickle
- 25 ml water
- 10 g granulated sugar , for quick-pickle
- 5 g fine sea salt , divided (for cooking rye and seasoning)
- 30 ml fresh lemon juice , about 1 small lemon
- 30 ml olive oil
- 60 g pea shoots or baby greens , for freshness and crunch
- 30 g toasted pumpkin seeds , pumpkin or sunflower seeds, toasted (optional for crunch) (optional – can be omitted)
- 1 g black pepper , freshly ground, to taste
Instructions
-
1
Rinse the whole rye grains in a fine-mesh sieve under cold water. Combine the whole rye grains with 500 ml water and 2 g of salt in a medium saucepan. Bring to a boil, then reduce heat to a low simmer, cover and cook until the grains are tender but still have bite, 45–50 minutes (check at 40 minutes—add a splash of water if it looks dry). Drain any excess water and spread on a tray to cool slightly.
-
2
Make the quick-pickled veg: in a small saucepan, combine white wine vinegar, 25 ml water, sugar and 1 g salt and warm just until the sugar dissolves. Place the sliced radishes and red onion (if using) in a jar or bowl and pour the hot brine over them; press down so the liquid covers the veg. Let cool to room temperature (about 10–15 minutes) while other components finish.
-
3
Whisk the skyr-dill dressing: in a bowl combine skyr, lemon juice, olive oil, chopped dill and the remaining 2 g salt. Whisk until smooth; season with black pepper and taste—add more lemon if you want brighter acidity. Thin with a splash of water (1–2 tsp) if you prefer a looser dressing.
-
4
Assemble the salad: in a large bowl toss warm (or cooled) whole rye grains with about two-thirds of the dressing so grains are lightly coated. Fold in thin cucumber slices and half the pickled radishes (reserve some for garnish). Add flaked Smoked Salmon and pea shoots, gently lifting to distribute without breaking the Salmon.
-
5
Finish and serve: divide between two bowls, spoon the remaining dressing over the top, scatter remaining pickled radish, fresh dill fronds and toasted pumpkin seeds if using. Serve immediately or chill for up to 24–48 hours (separate dressing if storing longer).