Lentil salad verrines with smoked salmon

Ingredients

6 servings

• 200 g green Puy lentils
• 6 slices of La Petite Fabrique du Saumon Fumé® smoked salmon
• 2 shallots
• 1 tablespoon lemon juice
• 1 lemon zest
• 2 tablespoons olive oil
• 10 cl chilled full-fat liquid heavy cream
• 400 g goat cheese
• 5 chive sprigs + 2 sprigs for garnish
• 1 dill sprig + 1 sprig for garnish
• salt and pepper

Steps

1. 1

   Pour the lentils into a large saucepan and cover with two volumes of water. Bring to a boil and cook the lentils for 18 minutes. Drain them. Cover and let cool.

2. 2

   Peel and finely mince the shallots.

3. 3

   Wash and mince the chives and dill.

4. 4

   Cut the salmon into small cubes. Mix ¾ of the salmon with the lentils.

5. 5

   Prepare a vinaigrette by mixing the yellow lemon juice and zest, shallots, salt, and pepper. Emulsify the vinaigrette with olive oil.

6. 6

   Season the lentils with the vinaigrette and chives.

7. 7

   Whip the liquid crème fraîche, then fold it into the goat cheese. Add salt, pepper, and season with minced dill.

8. 8

   In small verrines, distribute ¾ of the cream cheese mixture.

9. 9

   Distribute the lentil salad over the cheese.

10. 10

    Decorate the verrines with a few dabs of the cream cheese, the remaining salmon cubes, and sprigs of dill and chives.