Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g plate lentils and / or belua lentils
- 2 chicory
- 1 handful lamb`s lettuce
- 1 onion (s)
- 1 carrot (s)
- 1 bunch dill
- 400 g smoked fish, mixed
For the dressing:
- 5 tablespoon balsamic vinegar
- 1 teaspoon horseradish from the jar
- 7 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the lentils in boiling water for about 30 minutes until soft. Halve the chicory and cut out the stalk. Then cut into strips about the thickness of a finger. Wash the lamb`s lettuce and spin dry. Finely chop the onion and dill. Peel the carrot and grate finely. Cut the fish into bite-sized pieces. Mix the ingredients for the dressing with a hand blender. Mix the chicory, lamb`s lettuce, onion and shredded carrots and arrange on 4 plates. Spread the lentils on top, then place the smoked fish on the plates and sprinkle everything with dill. Drizzle with the dressing and serve.
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