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Salmon and cucumber lentils with lemon crème fraîche dressing

Salmon and cucumber lentils with lemon crème fraîche dressing

A lovely, light, Scandi-inspired lunch of smoked salmon, lentils and cucumber ribbons, covered in a zesty crème fraîche dressing.

By Olivia Williamson

  • Serves 2

  • 15 minutes

  • 1 pan

  • Beginner

Suitable for gluten-free

Beluga® Lentils

Ingredients

For the dressing

  • 100g full fat crème fraîche
  • ½ lemon, juice and zest
  • Sea salt
  • Black pepper

Instructions

1.Mix all of the ingredients for the dressing. Season to taste then set aside.

2.Use a vegetable peeler to peel the cucumber lengthways into ribbons. Slice them in half lengthways.

3.Flake the salmon with a fork then toss with the cucumber, capers, radishes, lentils and the juice of half a lemon.

4.Divide onto two plates, sprinkle with dill and dress with the crème fraîche dressing. Serve with soda bread on the side.

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