Lentil Salad with Smoked Salmon Recipe
This French-style salad combines tender lentils, smoked salmon, crunchy vegetables, and a mustard vinaigrette. In France, lentils often appear in salads as a hearty base, a bit like potatoes in Polish salads. It’s a great idea for a work lunch – it keeps well and tastes just as good cold.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- lentils - 200 g
- smoked salmon - 150 g
- onion red - 0.5 pieces
- celery stalk - 2 stalks
- pickled cucumber - 2 pieces
- parsley chopped leaves - 2 tablespoons
- mustard - 1.5 teaspoons
- wine vinegar - 2 tablespoons
- olive oil extra virgin - 4 tablespoons
- honey - 1 teaspoon
- salt
- black pepper freshly ground
Main Ingredient:
lentils
Preparation
- Rinse the lentils in a sieve under running water. Transfer to a pot, cover with cold water about 3 cm above the level of the lentils, and add a pinch of salt.
- Bring to a boil, reduce the heat, and cook for 20–25 minutes, until the lentils are tender but not mushy – the grains should keep their shape. Drain and set aside to cool.
- Finely dice the red onion. Slice the celery stalk thinly and cut the pickled cucumbers into small cubes.
- Finely chop the parsley. Cut the smoked salmon into strips or tear it into smaller pieces with your fingers.
- In a small bowl, mix the mustard, vinegar, honey, a pinch of salt, and pepper. While whisking with a fork, slowly pour in the olive oil in a thin stream until you get a smooth, slightly thick dressing.
- In a large bowl, combine the cooled lentils, onion, celery, pickles, and parsley. Pour over the dressing and gently toss so the lentils don’t break apart.
- Finally, add the pieces of salmon and mix very gently, or simply arrange the salmon on top of the salad on the plate.
- Taste and, if needed, season with more salt and pepper. Serve at room temperature or slightly chilled.
Storage
In fridge:
2 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
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