msc_ecolabel

Lentil salad with tinned herring

Prep time 35 mins
Cooking Time 25 mins
Serves 2
Drawing of an Atlantic herring
  • 2 cans of smoked herring (approximately 80 g drained weight)
  • 200 g puy lentils
  • 1 sprig of thyme
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 tbsp dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp sunflower oil
  • 1 small onion, coarsely chopped
  • 3 sprigs of basil, leaves coarsely chopped
  • 3 sprigs of mint, leaves coarsely chopped
  • 2 sprigs of dill, finely chopped
  • zest of ½ lemon
  1. Place a casserole dish, filled with cold water, on a high heat.

  2. Add the lentils, thyme, garlic and bay leaf and ensure that the lentils are covered with water. Bring to the boil and simmer for 20-25 minutes on a low heat, until the lentils are cooked 'al dente'. Stir occasionally with a ladle.

  3. Make the dressing by mixing the mustard with the vinegar, using a fork. Now add the oil drop by drop and keep stirring with the fork. If the dressing feels too thick – the dressing should drip a little off your fork - you can add a few drops of water. Season to taste with salt and pepper.

  4. Drain the lentils, remove the thyme, garlic and bay leaf and leave to cool until lukewarm. Now mix in the dressing.

  5. Allow the lentils to cool further and then mix in the herring, onion and herbs. Season the salad further with salt and pepper.

  6. Sprinkle the lemon zest over the salad and serve.

Photo credit: David Loftus

Ingredients

Method

  • 2 cans of smoked herring (approximately 80 g drained weight)
  • 200 g puy lentils
  • 1 sprig of thyme
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 tbsp dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp sunflower oil
  • 1 small onion, coarsely chopped
  • 3 sprigs of basil, leaves coarsely chopped
  • 3 sprigs of mint, leaves coarsely chopped
  • 2 sprigs of dill, finely chopped
  • zest of ½ lemon
  1. Place a casserole dish, filled with cold water, on a high heat.

  2. Add the lentils, thyme, garlic and bay leaf and ensure that the lentils are covered with water. Bring to the boil and simmer for 20-25 minutes on a low heat, until the lentils are cooked 'al dente'. Stir occasionally with a ladle.

  3. Make the dressing by mixing the mustard with the vinegar, using a fork. Now add the oil drop by drop and keep stirring with the fork. If the dressing feels too thick – the dressing should drip a little off your fork - you can add a few drops of water. Season to taste with salt and pepper.

  4. Drain the lentils, remove the thyme, garlic and bay leaf and leave to cool until lukewarm. Now mix in the dressing.

  5. Allow the lentils to cool further and then mix in the herring, onion and herbs. Season the salad further with salt and pepper.

  6. Sprinkle the lemon zest over the salad and serve.

Photo credit: David Loftus

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