Ingredients

Ingredients For the lentils

• 350g/12oz green or Puy lentils, rinsed

• 750ml/1 pint 7fl oz boiling water

• 1 carrot, peeled, finely chopped

• 1 celery stalk, finely chopped

• 1 garlic clove, crushed

• 1 small onion, peeled, finely chopped

• 2 sprigs fresh thyme

• 50g/2oz butter

For the herbed salmon

• 4 wild salmon fillets, skin on

• 2 tsp chopped fresh tarragon

• 4 tsp chopped fresh parsley

• 2 tsp chopped chives

• 1 tsp sea salt flakes

• ½ tsp freshly ground black pepper

• 1 tsp sugar

• ½ lemon, zest only

• 1 tsp lemon juice

• 1 tbsp olive oil

• 1 tbsp vegetable oil

For the sea trout and potato galette

• 2 sea trout fillets, cut into four rounds with a 7cm/3in pastry cutter

• 4 tbsp clear honey

• 1 tbsp balsamic vinegar

• ½ lime, zest only

• 1 tbsp chopped fresh chives

• sea salt flakes and freshly ground black pepper

• 4 large potatoes, peeled

• 4 tbsp olive oil

For the smoked salmon scotch eggs

• 12 quails' eggs

• 1 tbsp vegetable oil

• 1 shallot, peeled, finely chopped

• 250g/9oz smoked salmon

• 50g/2oz fresh breadcrumbs

• 1 tbsp chopped mixed fresh herbs (chervil, dill, parsley and chives)

• 1 tsp lemon juice

• 1 free-range egg yolk

• salt and freshly ground black pepper

• 2 tbsp plain flour

• 1 free-range egg, beaten

• 3 tbsp sesame seeds

• vegetable oil, for frying

To serve

• 3 tbsp rapeseed oil

• 1 tbsp lemon juice

• few handfuls micro salad leaves 250g/9oz smoked salmon, thickly sliced

Description

Recipe Uses 350g/12oz Green Or Puy Lentils, Rinsed, 750ml/1 Pint 7fl Oz Boiling Water, 1 Carrot, Peeled, Finely Chopped, 1 Celery Stalk, Finely...

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