An easy and lovely salad – very suitable for a summer evening.
Ingredients for two:
120 gr green or Le Puy lentils
100-120 gr smoked trout, cut into small pieces
1 tbsp olive oil
1/2 tbsp strawberry vinegar
1 tsp mustard
salt and pepper to taste
Cook the lentils with the chopped shallot according to package instructions – usually 20-25 minutes.
Meanwhile mix the olive oil, vinegar and mustard in a salad bowl.
Drain the cooked lentils and allow to cool a little. Add them to the bowl and mix. Add the trout and mix again. Season to taste and chill for at least an hour.
The warm lentils and vinegar will ‘cook’ the trout so that it will turn pink.