Smoked salmon with lentil salad
A simply stylish salad that will make an impressive dinner party starter this Christmas
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- 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.
PER SERVING
307 kcalories, protein 24g, carbohydrate 15g, fat 17 g, saturated fat 3g, fibre 3g, sugar 1g, salt 2.61 g
Recipe from Good Food magazine, January 2011.
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http://www.bbcgoodfood.com/recipes/997638/
http://www.bbcgoodfood.com/recipes/997638/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 30 mins
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
PER SERVING
307 kcalories, protein 24g, carbohydrate 15g, fat 17 g, saturated fat 3g, fibre 3g, sugar 1g, salt 2.61 g
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02 March 2011
**Flora** commented on this recipe
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11 November 2011
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