Although fleeting, summer has definitely made an appearance so it is time to start thinking about lightening the menu with some lovely salads. However, given that much of the country is experiencing its second winter, this lovely salad has a foot in both camps – with the fantastic light flavours of smoked trout and peppery watercress, mixed with a more hearty lentil and walnut salad. A treat no matter what it decides to do outside.
This recipe will serve 20 – 25 portions
Ingredients
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400ml olive oil
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4 red onion, finely chopped
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4 garlic clove, crushed
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1kg puy lentils, cooked and chilled
- 1kg split yellow peas, cooked and chilled
- 1 small jar Dijon mustard
- 400ml malt vinegar
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salt and freshly ground black pepper to taste
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200ml walnut oil
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400g walnuts,chopped
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1 bunch chopped fresh mint
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1 large bunch chopped fresh parsley
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1 hot-smoked trout fillet per serving
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20 – 25 portions of watercress to serve
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600ml sour cream
Method
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Heat two tablespoons of the olive oil in a large frying/sauce pan and fry the onion and garlic for 3-4 minutes, or until softened.
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Stir in the lentils, peas and mustard and mix until well combined.
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Add the vinegar and oils, mix well and season to taste with salt and freshly ground black pepper.
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Finally, add the crushed walnuts, mint and parsley. Mix gently and remove from the heat.
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To serve, spoon some of the lentil mixture onto serving plates, top with the trout and watercress, and drizzle over with soured cream.
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