Canned lentils are a convenience item that merits co-star attention here. Serve this spiky-savoury salad as amain 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, drainedand rinsed
■ 3 radishes, trimmedandcut into thin rounds
■ 1Tbsp capers, drainedand coarselychopped
■ 2Tbsp finely choppedfresh dill
■ 1Tbsp sherry vinegar
■ 1⁄ tsp salt
■ 1⁄ tsp freshlygroundblack
■ 2Tbsp extra-virgin olive oil
■ 8225g hot-smoked salmon, skin andpinbones discarded (see headnote)
Combine the lentils, radishes, capers and dill in amixing bowl. Drizzle with the vinegar, then season with the salt and pepper, stirring to incorporate. Addthe 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 divideamong individual plates. — Serves4