- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Thanks to this tasty recipe, speedy dinners are covered. All you need to do is pick up a few ingredients and your meal is ready in four simple steps.
Nutrition
- 1219 kj Energy
- 11g Fat Total
- 2g Saturated Fat
- 6g Fibre
- 32g Protein
- 68mg Cholesterol
- 641.57mg Sodium
- 1g Carbs (sugar)
- 12g Carbs (total)
Lentil and smoked trout salad with lemon oil
Print RecipeIngredients
- 2 lemons
- 2 tablespoons olive oil
- 2 x 400g cans brown lentils, rinsed, drained
- 1 (about 460g) whole smoked trout, skin and bones removed, flaked
- 1/4 cup fresh lemon thyme leaves
Instructions
Step 1
Use a zester to remove rind from the lemons. (Alternatively, use a vegetable peeler to peel the rind. Use a sharp knife to remove white pith. Cut the rind into very thin strips.) Juice the lemons.
Step 2
Heat the oil in a small saucepan over medium heat until just warm. Add half the lemon rind. Cook for 1 minute. Remove from heat.
Step 3
Place the lentils in a large bowl. Add the lemon mixture, trout and half the thyme. Season with salt and pepper. Toss to combine.
Step 4
Divide the lentil mixture among serving dishes. Top with remaining lemon rind and remaining thyme. Drizzle over the lemon juice.
Author: Kerrie Ray
Image credit: Mark O’Meara
Publication: Australian Good Taste
