Smoked Salmon With Lentil Salad
This elegant dish features tender Puy lentils dressed in a flavorful mustard and vinegar dressing, accompanied by smoked salmon and soft-boiled eggs for a delightful combination of textures and flavors. Garnished with fresh dill, this recipe is perfect for a light and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 307 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.61 milligram of sodium
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