For the lenses:
- 250 g Beluga lentils
- 300 ml Coconut milk
- 60 g Carrots
- 60 g Celery root
- 3 tsp Mild curry paste
- For the salmon:
- 1 kg Salmon fillet without bones
- 1 l Rum pot 45%
- 200 g Sea salt
- 350 g Brown cane sugar
- 2 tbsp Steak pepper
- Smoking chips
- 1 bunch Fresh coriander
- 3 tsp Mild chilli salt
- First, the salmon is poured with plenty of rum in a large pan. Then cover well with cling film and refrigerate for 30-45 minutes.
- In the meantime, mix the sea salt, brown sugar and steak pepper in another row.
- Then remove the salmon from the rum, pat dry with kitchen paper and "bury" it in the sea salt and sugar mixture.
- Then cover well with cling film and leave to stain for at least 4 hours. If the pickling time is longer than 4 hours, that's not a problem - but it shouldn't be shorter.
- Before serving, the salmon is smoked hot. To do this, preheat a grill to approx. 120 ° C. When the grill is at the desired temperature, remove the salmon from the stain, rinse and pat dry with kitchen paper.
- Then put the soaked smoking chips in the smokehouse of the grill and let the salmon get temperature for about 20 minutes.
The beluga lenses:
- For the beluga lentils, first bring water to the boil and lightly salt. Cook the lentils in it for about 15 minutes. Then pour through a sieve, rinse and pour back into the pot.
- Chop the carrots and celery into small pieces. Heat the coconut milk in a pan and stir in the curry paste. Now add the chopped vegetables.
- When the vegetables are softly cooked, purée finely with a hand blender, froth and then pour the prepared lentils into it.
- The lentils and smoked salmon are served with freshly chopped corinander and a pinch of chilli salt.
Serving: 100gCalories: 141kcalCarbohydrates: 7.6gProtein: 14.4gFat: 5.8g