Ingredients
- 175g Puy lentils
- 1 shallot, finely chopped
- 1 tbsp wholegrain mustard
- 2 tbsp white wine vinegar
- 6 tbsp good olive oil
- 3 eggs
- 2 tbsp dill, chopped, plus extra fronds to garnish
- 12 slices smoked salmon
Method
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Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
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Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
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Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.