Hot Smoked Trout with Lentil Dhal

Hot Smoked Trout with Lentil Dhal

TroutLentilDahlThere’s nothing like a bit of spice to warm you up! Our dhal is a quick, healthy dish to enjoy as a simple lunch, sharing starter or main course. Our tender hot smoked rainbow trout gives this traditional Indian dish a modern spin. The dhal on its own will keep in a fridge for a few days, and also freezes well to enjoy another day.

Serves 4


  • 2 packs of RR. Spink & Sons Hot Smoked Trout
  • 400g red lentils
  • 1 litre of water or vegetable stock
  • 2 tsp ground turmeric
  • 1 tbsp of unsalted butter
  • 2 tsps cumin seeds
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, finely sliced
  • 2 tsp of curry powder:  hot, mild or medium depending on your taste
  • small bunch of coriander
  • natural yoghurt


To make the dhal: Place a large saucepan onto a medium heat and begin frying the onions in the butter. Keep on cooking until the onion start to colour and turn; this should take about 7 minutes.  

Add the garlic and fry slowly for a further 3 minutes.  Turn the heat up to medium and then add the cumin seeds, turmeric and curry powder and cook for 1 minute. Don’t worry if the mixture catches, just keep stirring.  

Add the vegetable stock and scrape the bottom of the pan to release all the spices into the broth.  

Add the lentils and bring to a gentle simmer, and then cover the pan with a lid.  Cook for 20 minutes, stirring occasionally at the start and more frequently at the mix thickens.  It should resemble a thick porridge.

Serve the dhal in bowls topped with flakes of the hot smoked trout, a spoonful of yogurt on the side and sprinkled with coriander.

This dish is perfect served with some warm naan bread and scoop up the tasty lentil mix.

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