Smoked Salmon With Lentil Salad

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

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  307

• Protein

  24g

• Carbs

  15g

• Fat

  17g

• Saturates

  3g

• Fibre

  3g

• Sugar

  1g

• Salt

  2.61g

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

Directions

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.
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.
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.

Categories: Courses, Dinner Party