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Photo of Warm lentil salad with hot-smoked salmon by WW

Warm lentil salad with hot-smoked salmon

4
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Known for their distinctive rich, earthy flavour, Puy lentils are the perfect complement to the smoky flavour of the salmon.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Shallots

2 medium, finely chopped

Puy lentils, ready to eat

1 pouch(es)

Hot smoked salmon fillet

340 g, flaked

Beetroot

250 g, diced, cooked

Rocket

70 g

Olive Oil

1 teaspoon(s), extra virgin

Lemon Juice, Fresh

1 tablespoon(s)

Creamed horseradish sauce

2 tablespoon(s)

Half Fat Crème Frâiche

1 tablespoon(s), level

Instructions

  1. Mist a large frying pan with the cooking spray and cook the shallots over a medium heat for 2-3 minutes or until just beginning to soften.
  2. Add the lentils and stir well to combine with the shallots. Cook for a further 2 minutes, then gently mix through the salmon and beetroot, cooking for another 2 minutes or until everything is warmed through.
  3. Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, horseradish sauce and crème fraîche. Season to taste.
  4. Toss the salmon and lentil mixture with the rocket and divide between 4 plates. Serve drizzled with horseradish dressing.

Notes

This can also be served cold – just leave out the rocket and add it in when you’re ready to eat.

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