Smoked salmon with dill pesto lens bed

For 2 you need

  • 2 dl Puyn lenses
  • Gray salt into the boiling water
  • A fitting piece for Lionel warm smoked salmon
  • 1 large carrot
  • bag of spinach leaves (60-80g)
  • 3 teaspoons of DeliDel dill pesto
  • 1 avocado
  • 10 cherry tomatoes
  • 1 tablespoon DeliDel red wine vinegar
  • 1 tablespoon Virantin olive oil
  • 1 tablespoon chopped chives

Boil the lentils according to the instructions in plenty of salted water for about 25 minutes. Peel or wash the carrot and cut it into small pieces with a cheese planer. When the lentils are cooked add the carrots and spinach to the boiling water to boil for about 2 minutes. Drain and cool.
Cut the cherry tomatoes into small pieces. Put them in a bowl and pour over the red wine vinegar and oil and chopped chives. Stir and season for a while.
Mix 3 heaped teaspoons of dill pesto into the lentil mixture and place the mixture on plates. Add the salmon and avocado slices and garnish with tomato salad and fresh dill, for example. Good Riesling glass and candles to burn. Now it's autumn!

DeliDelin Laura has been a chef and a passionate recipe experimenter for 20 years.