Hot salad

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Raquel Pelzel


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

4 pep­per

■ 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

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