Lentil Salad with Smoked Salmon Recipe
This French-style salad combines tender lentils, smoked salmon, crunchy vegetables, and a mustard vinaigrette. In France, lentils often appear in salads as a hearty base, a bit like potatoes in Polish salads. It’s a great idea for a work lunch – it keeps well and tastes just as good cold.
This salad combines classic French flavors with everyday ingredients: earthy lentils, smoky salmon, and a sharp mustard vinaigrette. It’s filling yet light, travels well, and tastes even better after the flavors meld, making it ideal for meal prep and work lunches.
Chef's tips
Use small green or brown lentils that hold their shape when cooked; avoid red lentils, which become too soft for this type of salad. Don’t overcook the lentils – slightly firm is better than mushy. If the onion is very sharp, you can briefly rinse the diced onion under cold water and pat dry to soften its bite. Taste the dressing before adding it to the salad and adjust the balance of acidity (vinegar) and sweetness (honey) to your liking.
How to serve
Serve the salad on a bed of arugula or mixed salad leaves for extra freshness. It pairs well with a simple green salad and a glass of dry white wine. For a more substantial meal, add a soft-boiled egg on top or serve alongside a cheese and bread board.
Ingredients
- lentils - 200 g
- smoked salmon - 150 g
- onion red - 0.5 pieces
- celery stalk - 2 stalks
- pickled cucumber - 2 pieces
- parsley chopped leaves - 2 tablespoons
- mustard - 1.5 teaspoons
- wine vinegar - 2 tablespoons
- olive oil extra virgin - 4 tablespoons
- honey - 1 teaspoon
- salt
- black pepper freshly ground
Preparation
- Rinse the lentils in a sieve under running water. Transfer to a pot, cover with cold water about 3 cm above the level of the lentils, and add a pinch of salt.
- Bring to a boil, reduce the heat, and cook for 20–25 minutes, until the lentils are tender but not mushy – the grains should keep their shape. Drain and set aside to cool.
- Finely dice the red onion. Slice the celery stalk thinly and cut the pickled cucumbers into small cubes.
- Finely chop the parsley. Cut the smoked salmon into strips or tear it into smaller pieces with your fingers.
- In a small bowl, mix the mustard, vinegar, honey, a pinch of salt, and pepper. While whisking with a fork, slowly pour in the olive oil in a thin stream until you get a smooth, slightly thick dressing.
- In a large bowl, combine the cooled lentils, onion, celery, pickles, and parsley. Pour over the dressing and gently toss so the lentils don’t break apart.
- Finally, add the pieces of salmon and mix very gently, or simply arrange the salmon on top of the salad on the plate.
- Taste and, if needed, season with more salt and pepper. Serve at room temperature or slightly chilled.
Storage
No storage information available for this dish.
This lentil salad is inspired by simple bistro dishes you can find all over France. It’s the kind of recipe that works just as well for a weekday lunch box as it does for a relaxed weekend brunch. Once you get used to cooking lentils al dente, you’ll find yourself using them as a base for many other salads too.
