- 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 oilPrint Recipe
- 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
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.
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.
Place the lentils in a large bowl. Add the lemon mixture, trout and half the thyme. Season with salt and pepper. Toss to combine.
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