Smoked Salmon and Lentil Salad with Hazelnut Vinaigrette

Name: Smoked Salmon and Lentil Salad with Hazelnut Vinaigrette
Ingredients: 2 tsp sherry vinegar or balsamic vinegar; 2 tsp sherry vinegar or balsamic vinegar; freshly ground black pepper; salt; 2–3 shallots, peeled and chopped; 8 oz / 230 g green lentils; 1–2 tbsp hazelnut oil; 2 tbsp sunflower oil; 3 oz / 85 g smoked salmon, finely chopped; crushed garlic, to taste (optional)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g green lentils
2–3 shallots, peeled and chopped

Pescatarian
Gluten-free

Method

Cover the lentils with one and a half times their volume of water and cook until tender. If the lentils are very old and dry, you may need to add more water during cooking. Drain the lentils and mix with the shallots. Stir in the oils, vinegar, seasoning and garlic while the lentils are still hot, and they will absorb the flavours of the dressing. Allow to cool before stirring in the smoked sal