Michael van Straten
Michael van Straten
australiaphen375.com

Smoked Salmon With Lentils Onions And Carrots

Our local fishmonger is just fantastic and the shop is always full of customers, especially on Sunday mornings when they come to collect their orders of oysters, crab, lobster, prawns, langoustines, tiny brown shrimps, scallops and giant whelks; all beautifully arranged on a bed of ice. People come from far and wide and queue patiently half way down the street.

He also smokes his own salmon, kippers, bloaters, sprats, eels and haddock, done without the synthetic colours and with the least possible amount of salt. His wife gave me this recipe and it works just as well with all the smoked fish except the haddock.

Here you have the best source of omega 3 fatty acids, some vitamin D that you must have to absorb calcium and build strong bones; a whole day’s fibre and folic acid, as well as large quantities of iron, zinc, copper, potassium and manganese. In addition there is more than enough protein for a super active day.

Ingredients
250g/9oz green Puy lentils, well washed and drained
1 large carrot, peeled and cubed
I large red onion, chopped
4 slices of smoked salmon, organic if possible
25g/1oz unsalted butter
1 bouquet garni
125ml/4oz low fat natural yoghurt
15ml/1tbs balsamic vinegar
400ml/14fl oz vegetable stock, home made if you can
30ml/2tbs rapeseed oil, non GM
A small bunch of chives
Coarse sea salt and fresh ground black pepper

Method
Put the butter and the oil in a thick bottomed saucepan and melt on a low heat
Sweat the onions and carrots in the pan until soft but not brown – about 10 minutes
Add the lentils, stir well to coat and cook for another 10 minutes
Pour in enough stock to just cover and let them simmer for 20 minutes
Add the bouquet garni, a pinch of salt and plenty of pepper
Simmer for a further 15 minutes or until the lentils are just cooked
Strain and leave to cool, covered
Whisk the vinegar and yoghurt in a bowl and lightly season

To serve:
Arrange the lentils on an oval platter, pour on the yoghurt, place the rolled slices of salmon on top and decorate with the chives.

 

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