Salad of Pardina Lentils, Smoked Salmon and Soft-Boiled Egg



  • Process

    1. Wash the pardina lentils, put them to soak for an hour and cook them in the broth until tender. Strain and leave to cool.
    2. Put the eggs in a saucepan with water and bring to the boil. Cook for 4 minutes from when the water boils. Then put them in a bowl with cold water. When cold, shell them.  (For other methods of cooking soft-boiled eggs see http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html)
    3. In a bowl mix the mustard, honey, oil, chopped dill, with salt and pepper to taste. Add a little water to make a fluid sauce.
    4. Mix the lentils with the salmon cut into pieces. Arrange on plates and put one egg on each plate. Pour over the sauce and serve.

  • Ingredients

    • 200 g pardina lentils
    • 500 ml vegetable broth 
    • 4 free-range eggs 
    • 200 g smoked salmon or marinated fresh salmon 
    • 2 tablespoons mustard  
    • 1 teaspoon honey 
    • 1 tablespoon olive oil
    • 4 sprigs of dill 
    • Salt and pepper

  • Serves

    4
Salad of Pardina Lentils, Smoked Salmon and Soft-Boiled Egg

  • Tip

  • Source

    Legumechef
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