Green Lentil Salad with Smoked Salmon and Cilantro

Today's salad is loaded with iron, omega 3 fatty acids, protein and fiber!

GREEN LENTIL SALAD WITH SMOKED SALMON, CILANTRO AND LIME VINAIGRETTE

Serves 4

1 cup of green lentils (washed)
1 bay leave
4 oz smoked salmon (chopped)
1 tablespoon of capers
2 tablespoons of minced cornichons
3 tablespoons of minced cilantro
1 bunch of radishes (chopped)
2 tablespoons of salmon caviar (optional)
1lime
3 tablespoons of extra virgin olive oil
salt and pepper

In a large saucepan cover lentils with cold water, add the bay leave and a pinch of salt and bring to a boil; reduce heat to medium and boil covered for 20-25 minutes until the lentils are tender but al dente. Strain and let cool down.

In a bowl put the smoked salmon, capers, cornichons, cilantro and radishes.

Make the vinaigrette in a separate bowl with the olive oil, juice and zest of one lime, salt and pepper. Mix well and stir into the salad; mix thouroughly and decorate with lime wedges, cilantro, sliced radishes and salmon caviar.

Enjoy!

Salmon Rillettes on Multigrain Bread

This is a simple recipe that you can use in many different ways. You can make it ahead of time and refrigerate, it will be delicious. You can serve it as an appetizer at a party and everyone will love it with a glass of white wine. You can put it on a bagel or sandwich bread for lunch or you can add it to a spring mix or arugula salad, etc...

I recommend using always the best ingredients: the better the salmon you buy, the best rillettes you will have.

Tips: do not over mix the ingredients or you will end up with a salmon paste or dip.

SALMON RILLETTES ON MULTIGRAIN BREAD

1 lb of skinless salmon
2 cups of white wine
1 shallot (minced)
3 oz of smoked salmon
juice of 1/2 lemon
1 tablespoon of chives (minced)
1/2 cup of mayonnaise
salt and pepper

In a deep pan bring the wine and shallots to a boil. Reduce heat to low and add the salmon; simmer for 5 minutes (the center should be raw). Remove the salmon with a slotted spoon and transfer to a plate lined with paper towels to drain.  Strain wine and shallots through a fine-mesh sieve; reserve shallots, discard wine. Place poached salmon and shallots in a bowl, cover with plastic wrap and refrigerate until completely cold. In a bowl gently mix poached salmon, shallots, smoked salmon (chopped), juice of 1/2 lemon, chives, 1/2 cup of mayonnaise, salt and pepper. Put on top of multigrain bread and enjoy with an arugula or spring mix salad (pictured salad is microgreen arugula with extra virgin olive oil and cream with balsamic vinegar of Modena).

Presentation for a party

Ingredients

Poached salmon and shallots

Multigrain Bread