Smoked Trout & Lentil Recipe

Thinly slice the red onion into half-moons. In a small heatproof bowl or jar, combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Stir until sugar and salt dissolve. Add the sliced onion, press to submerge. Let sit at room temperature for at least 15 minutes (up to 2 hours) to soften and pick up flavor. Refrigerate if holding longer.

Rinse lentils under cold water and pick out any debris.

Dice the carrot, celery, and shallot finely; mince the garlic.

In a medium saucepan, combine lentils, stock, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to simmer uncovered. Cook 20–25 minutes until lentils are tender but hold their shape. Drain any excess liquid and discard bay leaf and thyme stems. Taste and season lightly.

While lentils cook, heat 2 tbs olive oil in a sauté pan over medium heat. Add diced carrot, celery, and shallot. Sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Add the cooked lentils to the sauté pan, toss to combine and warm through for 1–2 minutes. Stir in 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste. Keep warm.

If the smoked trout has skin, remove it and flake the trout into large pieces with a fork. Squeeze the juice of 1/2 lemon over the flakes and gently toss with 1 tbs chopped fresh dill (if using) and a teaspoon of extra-virgin olive oil. Keep chilled or at cool room temperature until plating.

Whisk together balsamic vinegar, 1 tsp Dijon mustard, and honey/maple. Slowly stream in 4 tbs olive oil while whisking until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed.

Halve, peel (optional), and slice the cucumber into thin half-moons or rounds.

In a large bowl, toss the mixed greens with half of the balsamic dressing (reserve the rest for serving) just to coat — about 10–15 seconds of tossing so leaves stay fresh and not soggy.

Divide dressed greens among 2 serving plates. Spoon warm lentil salad over the center of each bed of greens.

Arrange flaked smoked trout atop the lentils, distributing evenly.

Scatter pickled red onion and sliced cucumber around the trout and lentils.

Drizzle remaining balsamic dressing lightly over the trout and vegetables. Finish with a small drizzle (1 tsp) of extra-virgin olive oil and sprinkle microgreens or chopped parsley.

Serve immediately while lentils are still warm and trout is cool; provide lemon wedges if desired.