Red lentil salad with salmon

Name: Red lentil salad with salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Potatoes; 300 ml Vegetable broth (instant); 150 g red lentils; 150 g Celery; 150 g mayonnaise; 150 g Whole milk yoghurt; 3 TABLESPOONS coarse-grained mustard; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 discs smoked salmon; 1/2 bunch Dill; 7-10 Tbsp Lemon slices

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Potatoes
300 ml Vegetable broth (instant)
150 g red lentils
150 g Celery
150 g mayonnaise
150 g Whole milk yoghurt
3 TABLESPOONS coarse-grained mustard
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 discs smoked salmon
1/2 bunch Dill
7-10 Tbsp Lemon slices

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Pour off, rinse with cold water and let cool a little. Bring the stock to the boil, stir in the lentils and cook over a low heat for 5-7 minutes, stirring occasionally, and allow to cool. Clean, wash and chop the celery. Mix mayonnaise, yoghurt and mustard. Season to taste with lemon juice, salt and pepper. Peel and slice the potatoes. Mix the potatoes, lentils and celery with the mustard mayonnaise and let it stand for at least 30 minutes. Arrange on four plates, arrange salmon on top. Sprinkle with chopped dill and garnish with lemon slices
2
yellow plate: Waechtersbach
3
blue plate and cloth: ASA
4
Cutlery: Boda Nova
5
Glass: Kosta Boda
6
salt container: wheels