Smoked trout salad
Method
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Heat one tablespoon of the olive oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened.
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Stir in the lentils, peas and mustard and mix until well combined.
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Add the vinegar and oils, mix well and season to taste with salt and freshly ground black pepper.
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Finally, add the crushed walnuts, mint and parsley. Mix gently and remove from the heat.
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To serve, spoon some of the lentil mixture onto serving plates, top with the trout and watercress, and drizzle over with soured cream.
Ingredients
- 200ml/7fl oz olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 125g/4½oz puy lentils, cooked according to packet instructions
- 125g/4½oz split yellow peas, cooked according to packet instructions
- 1 tbsp Dijon mustard
- 1 tsp white wine vinegar
- salt and freshly ground black pepper
- 50ml/1¾fl oz walnut oil
- 100g/3½oz walnuts,chopped
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 4 x150g/5½ oz hot-smoked trout fillets
- bunch watercress
- 150ml/5fl oz soured cream
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Smoked trout salad
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