Aoraki Hot Smoked Salmon with Puy Lentil Salad & Truffle Cream

Aoraki Hot Smoked Salmon with Puy Lentil Salad & Truffle Cream

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, December 4, 2022.
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Here at My Food Bag we think salmon is just fabulous! This recipe has smoked salmon served on a Summery lentil salad packed with beans, courgette and mesclun. As if that wasn't enough, we top it all off with a big fat dollop of truffle cream! Luxe living at it's best!

Ingredients

Salmon

  • 1 pinch of chilli flakes
  • 360g smoked salmon, cut into 4 pieces

To Serve

  • 4 Tbsp truffle cream
  • 1 lemon, cut into wedges

Lentil Salad

  • 200g Puy lentils
  • 2 Tbsp balsamic vinegar
  • 100g mesclun
  • 2 courgette, peeled into ribbons
  • 1 drizzle of olive oil
  • 200g green beans, halved

Steps

  1. Bring a medium pot of water to the boil.
  2. Cook lentils in pot of boiling water on high heat for 20-25 minutes, until tender with a slight bite. Meanwhile, halve beans and add to pot with lentils for final 3 minutes cook time. Drain and set aside for serving.
  3. Cut salmon in half to make four pieces and sprinkle with chilli flakes. Cut lemon into wedges.
  4. Peel courgette into ribbons. In a large bowl, toss cooked lentils, beans, courgette and mesclun with balsamic vinegar. Season to taste with salt and pepper.
  5. Puy lentil salad topped with salmon and truffle cream. Serve lemon on the side for squeezing.

Nutritional Information

Energy 2122 kj
507 kcal
Protein 34.6g
Carbohydrate 29.1g
Fat 25.5g