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Smoked salmon with lentil salad

Smoked salmon with lentil salad

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A simply stylish salad that will make an impressive dinner party starter this Christmas

Nutrition: per serving
NutrientUnit
kcal307
fat17g
saturates3g
carbs15g
sugars1g
fibre3g
protein24g
salt2.61g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, January 2011

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A star rating of 4.8 out of 5.4 ratings
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