Warm lentil salad with hot-smoked salmon
Calorie controlled cooking spray
2 medium, finely chopped
Puy Lentils, Ready to Eat
Hot Smoked Salmon Fillet
340 g, flaked
250 g, diced, cooked
1 teaspoons, extra virgin
Lemon Juice, Fresh
Creamed Horseradish Sauce
Half Fat Crème Frâiche
1 tablespoons, level
- 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.
- 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.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, horseradish sauce and crème fraîche. Season to taste.
- Toss the salmon and lentil mixture with the rocket and divide between 4 plates. Serve drizzled with horseradish dressing.