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Lentil and chicory salad with smoked trout

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Ingredients for 2 servings:

  • 1 can of lentils, red, 400 g
  • 1 bunch of lamb’s lettuce
  • 2 chicory
  • 2 smoked trout fillets
  • e.g. salt and pepper
  • 1 cup sour cream
  • 3 tbsp lemon juice
  • 1 garlic clove(s)
  • 1 bunch of parsley
  • 1 bunch of chives
  • 2 spring onions

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drain and rinse the lentils. Wash the lamb’s lettuce thoroughly. Trim the end of the chicory, halve it, and separate the top leaves, then slice the bottom leaves into rings. Break the smoked trout into small pieces and remove any bones. Season the lentils with salt and pepper and mix. Place the chicory in the bowl as the base, then arrange the lentils, lamb’s lettuce, and fish on top. For the dressing, combine the sour cream, lemon juice, garlic, and herbs in a jug and mix. Slice the spring onions into rings and mix into the dressing. Drizzle the dressing over the salad and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Lentil and chicory salad with smoked trout