Serve up smoked trout with a healthy and filling salad of puy lentils, yellow peas and crushed walnuts.
200ml/7fl oz olive oil
1 red onion, finely chopped
1 garlic clove, crushed
125g/4½oz puy lentils, cooked according to packet instructions
125g/4½oz split yellow peas, cooked according to packet instructions
1 tbsp Dijon mustard
1 tsp white wine vinegar
salt and freshly ground black pepper
50ml/1¾fl oz walnut oil
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
4 x150g/5½ oz hot-smoked trout fillets
150ml/5fl oz soured cream
Heat one tablespoon of the olive oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened.
Stir in the lentils, peas and mustard and mix until well combined.
Add the vinegar and oils, mix well and season to taste with salt and freshly ground black pepper.
Finally, add the crushed walnuts, mint and parsley. Mix gently and remove from the heat.
To serve, spoon some of the lentil mixture onto serving plates, top with the trout and watercress, and drizzle over with soured cream.
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