Smoked Trout and Lentil Salad
Smoked Trout and Lentil Salad



  • 1 chopped red onion
  • 1 crushed garlic clove
  • 125g each of puy lentils and split yellow peas, both cooked
  • 1 tbsp French mustard
  • 1 tsp white wine vinegar
  • 50ml walnut oil
  • 100g chopped walnuts
  • 1 tbsp each of chopped mint and parsley
  • 4 x 150g hot-smoked trout or salmon fillets
  • Bunch of watercress
  • 175ml soured cream
  • Fry the onion and garlic in a splash of oil for 4 mins to soften, then stir in the cooked lentils and split peas, mustard and some seasoning. Mix to combine.
  • Add the vinegar and walnut oil, mix well and season to taste. Add the crushed nuts and chopped herbs and gently combine, then spoon onto plates and top with the fish, watercress and a dollop of soured cream.
1 hr
4 serving

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