• Servings

    4
  • 200 g pardina lentils
  • 500 ml vegetable broth
  • 4 free-range eggs
  • 200 g smoked salmon or marinated fresh salmon
  • 2 tbsp mustard
  • 1 tsp honey
  • 1 tbsp olive oil
  • 4 sprigs of dill
  • salt
  • pepper

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

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