Lentil salad with smoked fish

Ingredients for 4 servings:

• 200 g lentils and/or beluga lentils
• 2 chicory
• 1 handful of lamb’s lettuce
• 1 onion(s)
• 1 carrot(s)
• 1 bunch of dill
• 400 g smoked fish(s), mixed
• 5 tbsp Balsamic vinegar bianco
• 1 tsp horseradish from the jar
• 7 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with flat or beluga lentils, or both

Cook the lentils in boiling water for about 30 minutes until soft. Halve the chicory and remove the stalk. Then cut into strips about a finger thick. Wash the lamb’s lettuce and spin dry. Finely chop the onion and dill. Peel and finely grate the carrot. Cut the fish into bite-sized pieces. Mix the dressing ingredients with a hand blender. Mix the chicory, lamb’s lettuce, onion, and grated carrot and arrange on 4 plates. Distribute the lentils on top, then arrange the smoked fish on the plates and sprinkle everything with dill. Drizzle with the dressing and serve.