Golden Salmon with lentils
I was browsing through my local food store, being inspired by the produce and goods when I saw this packet of Scottish smoked salmon. It instantly caught my eye because of gold shine on the salmon. It looked very festive and special. At home, I wondered how to create a beautiful dish with it. I decided to serve it with warm Beluga lentils on an apple and horseradish sauce – it is a very delicious and festive looking plate. The gold is eatable and like dust on the beetroot cured salmon. The salmon is not just fancy looking, it is also nicely smoked. Since the gold has no taste of its own and is pure decoration, you can use any other smoked salmon.
Ingredients | Serves 4
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100 g
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Gold-dusted Smoked Salmon – or another |
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4
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Apples, not too sweet
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2 Tbsp
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Grated horseradish |
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150 g
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Full cream
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150 g
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Beluga lentils
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1 tsp
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Butter |
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1 tsp
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Hazelnut oil
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Salt and pepper to season
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Preparation
- Bring a small saucepan with salted water to the boil. Add the Beluga lentils, reduce the heat to a simmer and cook them according to the packet instructions – approx. 20 minutes.
- Drain the water off the lentils add a nob of butter and a teaspoon of hazelnut oil and stir to coat the lentils. Set aside to cool.
- Open the packet of salmon and take the fish out. Dived the slices into smaller bitesize pieces.
- Peel three of the apples and the horseradish. Grate all with a very fine grater to a pulp. Add the full cream and season with salt to taste. The sauce should have the sharpness of the horseradish and the sweet acidity of the apple. Add either of the ingredients to achieve the right balance.
Serving | With the help of a plating ring make a base with the sauce. Spoon the warm lentils on to the sauce and finally layer pieces of the salmon on top. Decorate with an apple wedge.
