I made this smoked trout and lentil salad as part of a New Year’s Eve spread, alongside some more seafood delights, but I can picture it being delicious on its own, too, especially if washed down with a glass of crisp white wine.
Smoked Trout Lentil Salad
2 cups dried lentils (Castelluccio or other), picked and rinsed
1 garlic clove, peeled and crushed
3 T extra virgin olive oil (better if new harvest), plus more for drizzling
1 tsp kosher salt, plus more to taste
freshly ground black pepper, to taste
a small bunch of fresh oregano
1 fennel, thinly sliced
juice of 1/2 lemon
1/2 pound (250 gr) smoked trout fillet, thinly sliced
Place the lentils in a large saucepan with abundant cold water and bring to a boil.
Cook for 10 more minutes, or until the lentils are tender but al dente (it depends on the lentils you are using). Drain and set aside.
In the same saucepan, heat the oil over a medium heat and fry the garlic for a few minutes, until golden. Add the lentils and allow them to fry in the oil for a couple of minutes, then season with salt and pepper and oregano. Turn off the heat and set aside.
Next, season the fennel with lemon juice and a pinch of salt. Arrange on a serving plate, then top with the lentils, and finally with bits of smoked trout. Sprinkle with some more oregano, season with salt/pepper and a drizzle of olive oil to taste. Serve.