Smoked Mackerel Lentil Salad

Name: Smoked Mackerel Lentil Salad
Ingredients: Salt; 6 to 7 tablespoons sunflower oil; 2 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; Juice of 1 lemon; 4 sprigs of basil, leaves only; Salt and pepper, to taste; Salt and pepper, to taste; Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained, in chunks; Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained, in chunks; ½ yellow bell pepper, diced; ½ red onion, minced; 1 sprig of thyme; 4 sprigs of parsley, 2 whole, 2 leaves only; 1 bay leaf; 1 garlic clove, bruised; 4 sprigs of parsley, 2 whole, 2 leaves only; 1 cup (200 g) lentils, preferably Puy

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Salad

1 cup (200 g) lentils, preferably Puy
4 sprigs of parsley

Fish course
Gluten-free
Pescatarian

Method

To make the lentils: Place a large pan of cold, unsalted water on high heat and add the lentils, 2 sprigs of parsley, thyme, garlic, and the bay leaf. Bring to a boil, turn down the heat, and cook the lentils for 20 to 25 minutes, until al dente. Stir with a wooden sp