Name: Smoked salmon with lentil salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 175g Puy lentils; 1 shallot finely chopped; 1 tbsp wholegrain mustard; 2 tbsp white wine vinegar; 6 tbsp good olive oil; 3 eggs; 2 tbsp dill chopped, plus extra fronds to garnish; 12 slices smoked salmon

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Smoked salmon with lentil salad

Smoked salmon with lentil salad

Mary Cadogan

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Serves 6

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.4 ratingsRate

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A simply stylish salad that will make an impressive dinner party starter this Christmas

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Ingredients

Nutrition

Units:

MetricUS

175g Puy lentils
1 shallot

finely chopped
1 tbsp wholegrain mustard
2 tbsp white wine vinegar
6 tbsp good olive oil
3 eggs
2 tbsp dill

chopped, plus extra fronds to garnish
12 slices smoked salmon

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Nutrition: per serving

kcal307
fat17g
saturates3g
carbs15g
sugars1g
fibre3g
protein24g
salt2.61g

Method

step 1

Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
step 2

Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
step 3

Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.

Recipe from Good Food magazine, January 2011

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A star rating of 4.8 out of 5.4 ratings

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