Hot salad

CHB Mail - - BITE - Raquel Pelzel


Canned lentils are a con­ve­nience item that mer­its co-star at­ten­tion here. Serve this spiky-savoury salad as a main dish or side.

Hot-smoked salmon has a flakier, more “roasted” tex­ture than coldsmoked, lox-style salmon, though in a pinch, the lat­ter works just fine. Here, it can be flaked apart or chopped and then folded into the salad, or you can sim­ply serve it along­side the lentils.

■ 425g can lentils, drained and rinsed

■ 3 radishes, trimmed and cut into thin rounds

■ 1 Tbsp ca­pers, drained and coarsely chopped

■ 2 Tbsp finely chopped fresh dill

■ 1 Tbsp sherry vine­gar

■ 1⁄4 tsp salt

■ 1⁄4 tsp freshly ground black pep­per

■ 2 Tbsp ex­tra-vir­gin olive oil

■ 8225g hot-smoked salmon, skin and pin­bones dis­carded (see head­note)

Com­bine the lentils, radishes, ca­pers and dill in a mix­ing bowl. Driz­zle with the vine­gar, then sea­son with the salt and pep­per, stir­ring to in­cor­po­rate. Add the oil and toss to coat.

Cut the salmon into 4 equal por­tions, or flake the salmon into the lentil salad and toss gently to in­cor­po­rate, then di­vide among in­di­vid­ual plates. — Serves 4

— Wash­in­ton Post

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