I must admit that I am quite disappointed with the quality of the smoked salmon in general. I have therefore turned for some time to smoked trout which I find much more interesting. I find it a very pleasant alternative to salmon.
The lenses and the smoked trout really fit together very well. I added some lemon confit for the pep side and a little citrus sauce because it works very well with the smoked side of the fish. In short, to try it is to adopt it.
For 2 persons
- 1 pinch of salt
- 1 pinch of pepper
- 3 tablespoons of orange juice (12 orange)
- 2 tablespoons of lemon juice (12 lemon)
- 2 tablespoons of olive oil
For decoration :
- 1 tablespoon of chopped flat parsley
Fill a pan with water. Add the peeled onion pricked with 2 cloves, the peeled carrot, washed and quartered, the bay leaf and the rinsed lentils. Bring to the boil. Do not salt the water. Cook the lentils for the time indicated on the package. At the end of cooking, drain and leave to cool.
Prepare the seasoning : In a bowl, put a pinch of salt, a pinch of pepper. Add the lemon juice, orange juice and emulsify slightly by adding the olive oil.
Cut the smoked trout into strips. Dice the candied lemon. Wash and chop the parsley.
Pour the lentils, the diced lemon confit, the smoked trout strips into a salad bowl and sprinkle with the sauce. Mix gently and sprinkle with flat parsley.
It’s ready and it’s delicious.