Lentil and trout salad

Lentil and trout salad
5.0/5 rating (1 votes)

  • Serves: 4
  • Complexity: easy


  • 350-400g trout
  • 1 medium onion (whole) and 3 chopped spring onions
  • 250g lentils
  • 1 red pepper (from a jar), chopped
  • 1 bay leaf
  • 5 cups water
  • 2/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/3 cup white wine
  • 2 tsp oregano
  • 2 celery sticks, chopped
  • 2 cloves
  • salt and pepper


    1. Peel the onion and pierce it using the teo cloves. Boil the onion together with the lentils, the bay leaf, and the salt, in a small pan for 35 minutes. Drain the lentils, and discard the bay leaf and onion. 

    2. Add to the warm lentils 1/2 olive oil, vinegar, salt and oregano. Add the spring onions, the red pepper, celery, and mix well.

    3. Heat the rest of the olive oil and sautee the trout for 2-3 minutes. Add the wine and simmer to reduce. Divide the lentils into four plates and top off with the trout. Sprinkle with pepper and serve.