This recipe combines our kiln roast smoked trout with deliciously satisfying puy lentils for a healthy dish.
The lentils can be prepared ahead, and the rest of the dish put together quickly for a tasty meal. The dish would also make for a terrific bowl to share as part of a buffet supper.
● 1 pack of RR. Spink & Sons Kiln Roast Trout
● 150g of dry puy lentils or 350g of cooked lentils
● 1 onion finely chopped
● 1 carrot finely chopped
● 1 bay leaf
● 1 sprig of rosemary
● 1 sprig of thyme
● 1tbsp butter
● 2 tbsp finely chopped parsley
For the dressing
● 1 tsp wholegrain mustard
● 1tsp honey
● 1tsp cider vinegar
● 125ml cold pressed rapeseed oil
● salt and pepper
“I love the peppery flavour of puy lentils. They’re protein-packed and combined with our delicious kiln roast trout and the tangy mustard dressing, this makes for a super-healthy, quick supper. ” – Scott Fraser, RR. Spink & Sons Chef
If using uncooked lentils, place them into a sauce pan with the bayleaf, thyme and rosemary. Cover the lentil in three times their depth of water. Leave to soak for 30 minutes.
Bring the lentils to the boil and simmer for 25-30 minutes until soft. (Tip: don’t add salt to the water, as this prevents them from getting soft).
Meanwhile, place a frying pan over a medium low heat and fry the carrot and onion in a little butter until both are soft.
Once cooked, strain the lentils and remove the bayleaf, thyme and rosemary.
Put the puy lentils into a mixing bowl and stir in the carrots and onion. Combine and emulsify (shake or stir) all the dressing ingredients together in a separate jar, and then add to the lentils mix.
Season the kiln roast trout with salt and pepper. Add this to the bowl along with the chopped parsley.
Mix gently to combine.
Serve the salad still warm with buttered bread