Lentil salad verrines with smoked salmon
- Total time
- 33 min
- servings
- 6 servings
- Dish type
- Appetizer
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Prep
15 min
Cook
18 min
Total time
33 min
Ingredients
Ingredients
- 200 g 200 g of green lentils from Puy
- 6 tranche 6 slices of smoked salmon La Petite Fabrique du Saumon Fumé®
- 2 2 shallots
- 1 c. à soupe 1 tablespoons of lemon yellow
- 1 1 zest of lemon yellow
- 2 c. à soupe 2 tablespoons of olive oil
- 10 cl 10 cl of liquid cream whole well cold
- 400 g 400 g goat cheese
- 5 5 strands of chives + 2 strands for decoration
- 1 1 aneth branch + 1 decoration branch
- salt and pepper
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Method
- 1
Pour the lentils into a large saucepan and cover with two volumes of water. Bring to a boil and cook the lentils 18 minutes. Drain them. Cover and let cool.
- 2
Peel and finely chisel shallots.
- 3
Wash and chisel chives and aneth.
- 4
Cut the salmon into small dice. Mix 3⁄4 from salmon to lentils.
- 5
Prepare a dressing by mixing juice, lemon zest, shallots, salt and pepper. Mount dressing with olive oil.
- 6
Season with vinaigrette and chives.
- 7
Whisk the fresh liquid cream, add to the goat cheese. Salt, pepper, season with chiseled dineth.
- 8
In small verrines, spread the 3⁄4 of the cream cheese.
- 9
Spread the lentil salad over the cheese.
- 10
Decorate the verrines with a few hints of cream cheese, remaining salmon dice, twigs and chives.
Source : marmiton
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