We enjoyed this lentil, potato, and trout salad warm, but it’s also excellent at room temperature (just a slightly different experience). The fennel adds a welcome crunch, while the horseradish brings just the right amount of heat.
- ½ pound uncooked Rancho Gordo Pardina lentils, picked over and rinsed
- 2 tablespoons olive oil
- ½ of a white onion, chopped
- 1 garlic clove, minced
- ½ teaspoon dried dill
- ½ teaspoon celery seeds
- ½ pound small potatoes, quartered
- Salt and black pepper to taste
- 1 fennel bulb, thinly sliced, fronds reserved for garnish
- ½ cup crème fraîche
- 2 tablespoons prepared horseradish (or grated fresh)
- 1 tablespoon minced fresh chives
- 1 teaspoon Dijon mustard or fresh lemon juice
- 2 tins smoked trout (we love the brand Minnow)
- Chopped fresh dill and fennel fronds for garnish
Serves 4
- In a Dutch oven or soup pot, warm the olive oil over medium-low heat. Add the onion, garlic, dill, and celery seeds, and sauté until the onion is soft, about 10 minutes. Add the lentils and potatoes, and cover with 2 inches of fresh water. Bring the pot to a full boil over high heat. After 5 minutes, reduce the heat to medium-low and partially cover the pot to maintain a gentle simmer. Cook for about 20 minutes, then add 1 teaspoon salt. Continue cooking until the lentils and potatoes are tender.
- Drain the lentils and potatoes, then set them aside to cool slightly.
- In a bowl, combine the crème fraîche, horseradish, chives, mustard or lemon juice, and salt and pepper to taste.
- Spoon the lentils and potatoes onto a platter, or divide among individual plates. Top with sliced fennel, smoked trout, horseradish crème fraîche, fresh dill, and fennel fronds.