- 175g Puy lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp wholegrain mustard
- 2 tbsp white wine vinegar
- 6 tbsp good olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp dill, chopped, plus extra fronds to garnish
- 12 slices smoked salmon
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.