Lamb's lettuce with lentil vinaigrette and smoked trout

Name: Lamb's lettuce with lentil vinaigrette and smoked trout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 20 g Beluga lenses; 7-10 Tbsp Salt; 50 g Lamb's lettuce; 100 g Chicory; 50 g cooked beetroot (vacuumed); 1 Shallot (15-20 g); 2 TABLESPOONS White wine vinegar; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Peffer; 1 knife tip Sugar; 3 TSP Oil; 100 g smoked trout fillets

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

20 g Beluga lenses
7-10 Tbsp Salt
50 g Lamb's lettuce
100 g Chicory
50 g cooked beetroot (vacuumed)
1 Shallot (15-20 g)
2 TABLESPOONS White wine vinegar
1/2 TEASPOON medium hot mustard
7-10 Tbsp Peffer
1 knife tip Sugar
3 TSP Oil
100 g smoked trout fillets

Directions

1
Bring the lentils and 1/8 litre of cold water to the boil, cover and simmer over a low heat for about 15 minutes. In the last 2-3 minutes add 1/2 teaspoon salt
2
Clean lamb's lettuce, wash thoroughly several times and drain well. Clean, wash and drain the chicory and cut into strips. Dice beetroot
3
Pour the lentils onto a sieve and let them drip off. Peel and finely dice the shallot. Mix vinegar, approx. 1 tbsp. cold water, diced shallots, mustard, some salt, pepper and sugar. Finally, fold in the oil. Mix the lentils with the vinaigrette
4
Cut the trout filets into pieces. Mix lamb's lettuce, chicory and beetroot and arrange on a large plate with the trout fillets. Spread lentil vinaigrette over it