LENTILS WITH HOT SMOKED SALMON
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