Lentil salad verrines with smoked salmon

Ingredients

For 6 servings

• •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

Method

1. 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. 2.Peel and finely chisel shallots.
3. 3.Wash and chisel chives and aneth.
4. 4.Cut the salmon into small dice. Mix 3⁄4 from salmon to lentils.
5. 5.Prepare a dressing by mixing juice, lemon zest, shallots, salt and pepper. Mount dressing with olive oil.
6. 6.Season with vinaigrette and chives.
7. 7.Whisk the fresh liquid cream, add to the goat cheese. Salt, pepper, season with chiseled dineth.
8. 8.In small verrines, spread the 3⁄4 of the cream cheese.
9. 9.Spread the lentil salad over the cheese.
10. 10.Decorate the verrines with a few hints of cream cheese, remaining salmon dice, twigs and chives.