Hot smoked trout and lentil salad

Has it really been two weeks since my last post?!? I can’t believe what a crazy month March has been. 

Did you miss me?  I sure missed you guys!

I suppose now is as good a time as any to share my news with you all.  Earlier this month I enrolled in a postgraduate course at my old university, which I’m very excited about.  But I have to say that going back to full time studies after so long has proved to be a bit of a shock to the system! 

Anyway, the first three weeks were pretty out of control, hence my unexplained absence.  I keep reminding myself that it’s only for one year, so in the whole scheme of things I should survive and I’m hoping I’ll be able to manage my time a little better going forward so that A Sweet Muddle doesn’t suffer as a result.

Being rather time constrained of late, my adventures in the kitchen have been rather dull, to say the least!  However I was inspired to make this beautiful hot smoked trout and lentil salad last week, and again last night. 

I hope you’re tempted to give this salad a try.  Not only is it bright and extremely tasty, but it takes less than 10 minutes to throw together, which is a big plus.

Hot smoked trout & lentil salad

2014-03-30 19:36:02

Serves 4

A deliciously simple salad with hot smoked trout and lentils

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Prep Time

10 min

Prep Time

10 min

For the salad

1. 400g can brown lentils, rinsed & drained
2. 1/2 yellow pepper
3. 1/2 red pepper
4. 1 red onion, cut into thin wedges
5. 50g baby spinach
6. 1/3 cup flat leaf parsley
7. 150g hot smoked trout

For the dressing

1. juice of 1/2 lemon
2. 1 tbsp extra virgin olive oil
3. 1/2 tsp ground cumin
4. pinch of salt
5. pinch of sugar (optional)
6. freshly ground black pepper

Instructions

1. Combine all the ingredients for the dressing (excluding the sugar) in a jar. Secure the lid and shake well. If the dressing is a little tart, add the sugar and combine.
2. Place the drained lentils into a large bowl, add half the dressing and toss to coat well.
3. Next, add the red and yellow peppers, onion, baby spinach and parsley to the bowl. Season with salt and pepper and gently toss to combine.
4. Divide among four serving plates.
5. Break the trout into large flakes then divide evenly among plates.
6. Drizzle a small amount of the reserved dressing over the trout, if desired.
7. Serve immediately.

Adapted from Kerrie Ray, March 2014 Taste.com.au Magazine

Adapted from Kerrie Ray, March 2014 Taste.com.au Magazine

A Sweet Muddle http://www.asweetmuddle.com/