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.