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Le Chaudron recipe
Salade lentilles saumon fumé
Lentil salad with smoked salmon
⏱ 30 minServes 2Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)green lentils
150 g (5 oz)smoked salmon
1 tbspwhole-grain mustard
1 tbspcider vinegar
2 tbspolive oil
1shallot, finely chopped
1 tbspchopped dill
1 tbspchives
1 pinchpepper
- 150 g (5 oz) green lentils
- 150 g (5 oz) smoked salmon
- 1 tbsp whole-grain mustard
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 tbsp chopped dill
- 1 tbsp chives
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the lentils and put them in a saucepan with 3 times their volume of cold water.
- Bring to a boil without salt (salting early toughens lentils) and simmer for 25 minutes until tender.
- Salt at the end. Drain and let cool for 10 minutes.
- Meanwhile, finely chop the shallot, dill and chives.
- Make the dressing: whisk the mustard, cider vinegar and pepper, then whisk in the olive oil.
- Stir the shallot and herbs into the dressing and let stand for 5 minutes.
- Toss the warm (not hot) lentils with the dressing.
- Divide between 2 plates and arrange the salmon on top. Serve cold, ideally after 30 minutes in the fridge.
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