- 225g green lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 small dried red chilli
- 1 bay leaf, torn
- 1 medium carrot, cut into tiny dice
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g smoked streaky bacon lardons
- 1 garlic clove, crushed
- 1 medium red onion, finely chopped
- 4 smoked trout fillets (50-85g/2-3oz each), skin and bones removed
Farmed rainbow trout has pretty, spotty skin…
- 3-4 tbsp roughly chopped flatleaf parsley
For the dressing
Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.
Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.
Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.