Salad with smoked salmon and lentils. This recipe is from the category of simple, fast, delicious. I love it because it is also very useful. Red fish is rich in omega fatty acids that strengthen the immune system, soft cheese is an indispensable source of calcium, lentils are just a storehouse of vitamins for the beauty of our skin and hair. Salad with smoked salmon and lentils.
Cream 3 tablespoons
Bacon 3.53 oz (100g)
Shallots 2 tablespoons
Dill 2 tablespoons
Green salad 7.05 oz (200 g)
Salt to taste
Ground black pepper to taste
Smoked salmon 8.82 oz (250 g)
Lentils 3.53 oz (100 g)
Dry white wine 13.53 fl oz (400 ml)
Wine vinegar 2 tablespoons
Dijon mustard 1 tablespoon
Nut oil 4.23 fl oz (125 ml)
ENERGY VALUE PER SERVING
Calories 576 k cal
Proteins 19.3 grams
Fat 44.2 grams
Carbohydrates 10.8 grams
Instruction. Salad with smoked salmon and lentils.
Cooking time 35 minutes
Fill the lentils with wine and add water to cover completely. Bring to a boil, add salt, turn down the heat and leave to simmer slowly for 20 minutes (until the lentils are soft). It is important to make sure that the lentils do not boil into a porridge. Remove from the heat and leave to drain in a colander.
In a small container, whisk the mustard and vinegar into a smooth, creamy mass. Add the walnut oil, first drop by drop, then in a thin stream, stirring constantly. The sauce should look like a thick cream. Add salt and pepper to taste.
Mix the lentils, bacon and 1/3 of the sauce.
Cut the salmon into strips. Add them to the seasoned lentils and sprinkle with 2/3 of the dill. Wash and dry the salad leaves, tear them into pieces and mix with ½ of the remaining sauce.
Arrange the lentils and salmon on 4 plates, and place the salad leaves next to them, dividing them with a decorative strip of sour cream. Put the remaining sauce on the salmon. Sprinkle with the remaining dill. Bon Appetit!
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