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Lamb Salmon, Yellow Lentil Salad, Feta Cream and Garlic Bread

5 from 3 votes
Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Yellow lentil salad:

  • 250 g Lentils yellow
  • 4 Rods Spring onion
  • 1 size Red Onion
  • 2 size Garlic cloves
  • 100 g Red peppers
  • 100 g Cucumber
  • 6 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 5 tbsp Raspberry or strawberry vinegar
  • Salt, pepper, sugar
  • 4 tbsp go. Chopped parsley

Fetacreme:

  • 200 g Sheep milk cheese
  • 2 tbsp Paprika pulp (Ajvar)
  • 2 tbsp Sour cream
  • Sugar

Garlic bread:

  • 6 Discs Sandwich toast
  • 6 Piece Garlic cloves
  • 12 tbsp Olive oil
  • Salt

Lamb salmon:

  • 650 g Lamb salmon
  • Pepper salt
  • 5 tbsp Olive oil

Instructions
 

Salad:

  • Cook the yellow lentils until they are slightly firm to the bite according to the instructions on the packet, drain, rinse briefly under cold running water and place in a bowl. Clean the spring onions. Cut the green in rings, halve the onion and cut into slices. Peel the red onion and dice it. Skin the garlic. Wash and dry the bell pepper and cucumber. Core the paprika and cut into small cubes. Do not peel the cucumber and cut into small cubes. Do not chop the parsley too finely.
  • Add all the ingredients (without the parsley) to the peas (rub the garlic cloves in) and mix well. Made of oil. Mix the balsamic vinegar, fruit vinegar, salt, pepper and sugar into the marinade and fold into the salad. It should at least go through until everything else is cooked. Before serving, however, season again to taste, fold in the parsley and season well if necessary. The lenses absorb a lot, and so it is required. It should have a fruity-tart, very slightly sweet note.

Fetacreme:

  • Crush the feta in a bowl and mix with the sour cream and ajvar to a slightly lumpy but creamy mixture. Subsequent seasoning with at most a little sugar. Salt carefully to none.

Garlic bread:

  • Halve the slices once and place on a baking sheet lined with baking paper. Skin the garlic cloves, press them into a bowl and stir with the oil. Brush the halved slices with it and then lightly salt them.

Completion:

  • Preheat the oven to 200 ° O / bottom heat. Slide the tray into the oven on the 2nd rail from below and place the grate on the rail above. Bake the bread for approx. 6 - 10 minutes until crispy. At the same time, heat the oil in a pan. Pepper and salt the lamb salmon all around and sear it on all sides for a total of 4 minutes. Then take it out of the pan, place it on the grid in the oven and let it sit there for approx. 10-15 minutes. In between, however, measure the core temperature with a meat thermometer. Ideally, it should be 57 °. Then the meat is still wonderfully pink on the inside.
  • Because the bread and meat are in the oven together at the same temperature, the bread must be out before the meat is cooked. Due to the high temperature required for the bread, the meat does not need that long for this.
  • Now just arrange everything with salad and feta cream and ......... let it taste good.
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Written by John Myers

Professional Chef with 25 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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