Lentil and Smoked Trout Salad


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.

Smoked Salmon and Salad



This recipe is inspired by one I found in The Scandinavian Cookbook by Trina Hahnemann. The quantities for the dressing seemed a bit excessive so I made it by just adding the ingredient to my taste and checking it before serving. I did not have any salad in the fridge so I used corn salad instead and it turned out great.

mixed green salad leaves and 1 cucumber or corn salad
smoked salmon, 2 slices per person

crème fraîche
preserved horseradish
lime juice
salt and pepper

If using salad, tear the leaves into small pieces. Cut the cucumber in half lengthways and then ut it into thin slices. Mix with the salad leaves.

Mix the crème fraîche, sugar and horseradish together stirring gently so that the crème fraîche does not become runny. Add the lime juice and season with salt and pepper.

Toss half the dressing into the salad and put the rest into a small bowl to hand around separately. Arrange the smoked salmon on plates with the dressed salad on the side. Serve with home-baked bread or polar bread.

Corn Salad With Asian Touch


I find that corn salad is a fine side dish for savory pies or this low-carb salmon loaf, especially in winter. Besides corn salad has many nutrients, including three times as much Vitamin C as lettuce, beta-carotene, B6, B9, Vitamin E, and omega-3 fatty acids.

The dressing (serves approximately 4 people):
1 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp soy sauce
Salt and pepper to taste
2 hard-boiled eggs

Mix the ingredients for the dressing at the bottom of a salad bowl. Add your corn salad and chopped eggs. Mix and enjoy!