Smoked Salmon and Lentil Salad
4 servings
30 minutes
This exquisite salad with smoked salmon and lentils is a true embodiment of flavor harmony. Inspired by American cuisine, it combines the tenderness of salmon with the nutty notes of lentils and the spiciness of mustard sauce. The dish's history is rooted in the traditions of gourmets who appreciate the balance between the rich flavor of smoked foods and the freshness of greens. Light yet hearty, the salad is perfect as a main dish or an elegant appetizer. Sour cream and dill complete the composition, adding softness and aromatic freshness. An excellent choice for those who value simplicity and sophistication at once.
1
Pour wine over the lentils, add water to cover completely. Bring to a boil, add salt, reduce heat, and let simmer for 20 minutes (until lentils are soft). It's important to ensure the lentils don't turn to mush. Remove from heat and let drain in a colander.
- Lentils: 115 g
- Dry white wine: 400 ml
- Salt: to taste
2
In a small container, whisk mustard and vinegar into a smooth creamy mass. Add walnut oil, first drop by drop, then in a thin stream, constantly stirring. The sauce should resemble thick cream. Add salt and pepper to taste.
- Dijon mustard: 10 ml
- Wine vinegar: 30 ml
- Nut butter: 125 ml
- Salt: to taste
- Ground black pepper: to taste
3
Mix lentils, bacon, and 1/3 of the sauce.
- Lentils: 115 g
- Bacon: 50 g
- Dijon mustard: 10 ml
- Wine vinegar: 30 ml
- Nut butter: 125 ml
4
Cut the salmon into strips about 10 cm long and 5 cm wide. Add them to the dressed lentils, sprinkle with 2/3 of the dill. Wash and dry the salad leaves, tear them into pieces, and mix with ½ of the remaining sauce.
- Smoked salmon: 225 g
- Dill: 30 g
- Green salad leaves: 225 g
- Dijon mustard: 10 ml
- Wine vinegar: 30 ml
- Nut butter: 125 ml
5
Divide the lentils with salmon into 4 plates, place salad leaves next to them, separated by a decorative stripe of sour cream. Pour the remaining sauce over the salmon. Sprinkle with the remaining dill.
- Lentils: 115 g
- Smoked salmon: 225 g
- Green salad leaves: 225 g
- Sour cream: 50 g
- Dijon mustard: 10 ml
- Wine vinegar: 30 ml
- Nut butter: 125 ml
- Dill: 30 g
