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.
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Serves 2
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15 minutes
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1 pan
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Beginner
Suitable for gluten-free
Ingredients
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
- ½ cucumber
- 150g hot smoked salmon
- 2 tsp capers, chopped roughly
- 6 radishes, sliced thinly
- 1 pack Merchant Gourmet beluga lentils
- Juice ½ a lemon
- 4 sprigs of dill
- Soda bread, to serve
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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