Warm smoked salmon with basil and ginger
11 September 2006
Ingredient
(serves eight)
80g lentils de Puy
1 bay leaf
1 shallot
Root ginger cut into fine julienne
Slice of lemon
8 thick D-shaped slices of smoked salmon
DRESSING 1tsp Dijon mustard
2tbs basil and ginger vinegar
3tbs good olive oil
4tbs grapeseed oil
8 large basil leaves snipped
Seasoning
Method
Cook lentils with bay leaf and shallot. Refresh and drain well. Simmer ginger with lemon for five minutes and refresh. Add lentils to dressing at least three hours in advance of serving.
To serve: warm smoked salmon in dry oven at 425ºF/220ºC/gas mark 7 until just starting to change colour. Dress plates with lentils and dressing. Add slices of salmon and finish with ginger.
