Lentil salad with smoked salmon

Ingredients for 2 servings:

• 100 g beluga lentils
• Water for boiling
• 200 g salmon (stremellach)
• ½ red bell pepper(s)
• 1 piece(s) salad cucumber(s), organic, approx. 1/3
• ½ onion(s), red
• a few sprigs of dill
• ½ lemon(s), organic, rinsed with hot water
• 1 tsp mustard, medium hot
• salt and pepper
• 4 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the lentils in a sieve and cook in boiling water for about 25 minutes until al dente. Drain, drain, and let cool. Tear the salmon into pieces, deseed and dice the bell pepper. Halve the cucumber, remove the seeds, and dice the flesh. Finely chop the peeled onion, rinse the dill, shake dry, and pluck the fine leaves from the stem. For the dressing, grate the lemon zest and squeeze the juice. Mix two tablespoons of lemon juice with the zest, mustard, salt, pepper, and oil. Toss the lentils and vegetables with the dressing, then carefully fold in the salmon and dill. Season to taste.