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Restaurants›Le Petit Triangle Cafe›Smoked Trout & Lentils Recipe

Smoked Trout & Lentils Recipe

Name: Le Petit Triangle Cafes SMOKED TROUT & LENTILS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 300 g smoked trout fillets (skinless, boned); 1 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 0.25 tsp freshly ground black pepper; 200 g green or Puy (French) lentils, rinsed; 600 ml low-sodium vegetable or chicken stock; 1 each bay leaf; 1 each small carrot, finely diced; 1 each small celery stalk, finely diced; 1 each small shallot, minced; 1 clove garlic clove, minced; 2 tbs olive oil; 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 1 each red onion, thinly sliced; 60 ml apple cider vinegar; 60 ml water; 1 tsp granulated sugar; 0.5 tsp salt; 120 g spring greens mix (baby lettuces, arugula, baby spinach); 0.5 each cucumber, thinly sliced or ribboned; 2 tbs balsamic vinegar; 3 tbs extra-virgin olive oil; 0.5 tsp honey; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Le Petit Triangle Cafe

Time45m

Serves4

wood smoked trout • spring greens • warm French lentil salad • pickled red onion • cucumber • balsamic dressing

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Ingredients

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Smoked Trout

10.6 oz (300 g) smoked trout fillets (skinless, boned)

1 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1/4 tsp freshly ground black pepper

Warm French Lentil Salad

7.05 oz (200 g) green or Puy (French) lentils, rinsed

2.54 cup (600 ml) low-sodium vegetable or chicken stock

1 each bay leaf

1 each small carrot, finely diced

1 each small celery stalk, finely diced

1 each small shallot, minced

1 clove garlic clove, minced

2 tbs olive oil

1 tbs red wine vinegar

1/2 tsp Dijon mustard

2 tbs Fresh parsley, chopped

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Pickled Red Onion

1 each Red onion, thinly sliced

1/4 cup (60 ml) Apple cider vinegar

1/4 cup (60 ml) water

1 tsp granulated sugar

1/2 tsp Celtic sea salt

Greens & Vegetables

4 1/4 oz (120 g) spring greens mix (baby lettuces, arugula, baby spinach)

1/2 each cucumber, thinly sliced or ribboned

Balsamic Dressing & Finishing

2 tbs Aged balsamic vinegar

3 tbs extra-virgin olive oil

1/2 tsp Honey

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Optional Garnish

2 tbs microgreens or fresh dill

1.06 oz (30 g) toasted walnuts or hazelnuts, chopped

Method

Pickled Red Onion

Thinly slice the red onion and place in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring just to a simmer, stirring until sugar and salt dissolve.

Pour the hot pickling liquid over the sliced onion, press the onion down so it’s submerged, and let cool to room temperature. Refrigerate for at least 20 minutes (can be made up to 24 hours ahead).

Warm French Lentil Salad

Cook lentils

Place rinsed lentils, bay leaf and stock in a medium saucepan. Bring to a gentle boil, then reduce to a simmer. Cook uncovered until lentils are tender but hold their shape, about 20–25 minutes. Drain any excess liquid, remove bay leaf, and set lentils aside in the pan to keep warm.

Prepare aromatics

While lentils cook, heat 2 tbs olive oil in a sauté pan over medium heat. Add diced carrot and celery and cook 4–5 minutes until softened. Add minced shallot and garlic and cook 1–2 minutes until fragrant but not browned.

Stir the cooked aromatics into the warm lentils. Add red wine vinegar, 1 tbs olive oil, Dijon, chopped parsley, salt and pepper. Toss gently to combine and taste for seasoning. Keep warm until plating.

Smoked Trout

If trout is in larger pieces, flake gently into bite-size portions, removing any stray bones. Place trout in a bowl, drizzle with 1 tbs olive oil and 1 tbs lemon juice, and gently toss. Season with 1/4 tsp black pepper. Keep at room temperature.

Balsamic Dressing & Greens

Whisk together balsamic vinegar, 3 tbs extra-virgin olive oil, honey, 1/2 tsp Dijon, salt and pepper until emulsified. Adjust to taste.

In a large bowl, toss spring greens and cucumber with about half of the dressing to lightly coat (reserve remaining dressing for finishing).

Assembly & Serving

Divide the warm lentil salad among 4 plates or shallow bowls as a base (about 4 equal portions).

Top each portion of lentils with a handful of dressed spring greens and cucumber.

Arrange smoked trout pieces over the greens and lentils.

Scatter a few pickled red onion slices over each plate and sprinkle toasted nuts if using.

Drizzle remaining balsamic dressing over the trout and salad. Finish with microgreens or dill and a light grind of black pepper.

Serve immediately while lentils are still warm.