An easy and lovely salad – very suitable for a summer evening.
Ingredients for two:
120 gr green or Le Puy lentils
1 shallot
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.
Hannah's Nook 
I doubt I get nice smoked trout here, but I would be happy to come visit you and try yours. One day! My daughter and I were planning to take our friend Jill to Israel, and then we decided we should have a stopover in France or Italy. One day.
I like the mustard/fish combination.
Weird about the smoked trout. It has become very popular as an alternative to salmon and is supposed to be healthier.
You know you are always welcome here Leora!
The recipe sounds delicious. I too, like the mustard aspect.
The mustard was a personal addition after a friend gave me the recipe.
Oops, lovely photo!
Thank you Lorri!
This sounds delish