Recipe
Puy green lentil salad with smoked salmon
Hot weather calls for salads and cold dishes, but that doesn't mean giving up variety or nutrients.
A dish combining our sliced smoked salmon with an exquisite legume: Puy green lentils.
Method
- Cook the lentils with the onion and herbs. Let them cool and keep them in the fridge.
- Make the vinaigrette and toss the baby leaves in it.
- Add the thinly sliced salmon and sprinkle with dill.
- Serve the salad on a bed of lentils, topped with the salmon and leaves.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
