Serves 4
Ingredients:
200g brown lentils
100g smoked salmon, cut into strips
150g boneless salmon fillets, cut into pieces
2 leeks (white part)
1 tbsp. fresh flat parsley, chopped
2 tbsp. olive oil
1 bay leaf
½ red onion, chopped
1 lemon, cut into wedges
Juice of ½ lemon
A few lettuce leaves
Salt and pepper
Preparation:
In lightly salted water, combine lentils, leeks and bay leaf.
Cover and bring to a boil.
Simmer for 45 minutes until lentils are tender but firm.
Drain lentils, discard bay leaf and leeks. Allow to cool.
Meanwhile, heat 1 teaspoon of the oil in nonstick skillet, over medium-high heat.
Season the salmon with salt and pepper, place it in the skillet and drizzle with olive oil and lemon juice.
Roast for 4 to 5 minutes per side.
Pour lentils into a large bowl, stir in smoked salmon and lettuce.
Add dressing, toss gently.
Place salmon fillets on top and sprinkle with parsley.
Serve with lemon wedges.