Lentil and smoked trout salad with lemon oil

Lentil and smoked trout salad with lemon oil

(1) Rate it

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Thanks to this tasty recipe, speedy dinners are covered. All you need to do is pick up a few ingredients and your meal is ready in four simple steps.

Featured in
Nutrition information, Salad recipes


  • 2 lemons
  • 2 tablespoons olive oil
  • 2 x 400g cans brown lentils, rinsed, drained
  • 1 (about 460g) whole smoked trout, skin and bones removed, flaked
  • 1/4 cup fresh lemon thyme leaves


  • Step 1
    Use a zester to remove rind from the lemons. (Alternatively, use a vegetable peeler to peel the rind. Use a sharp knife to remove white pith. Cut the rind into very thin strips.) Juice the lemons.
  • Step 2
    Heat the oil in a small saucepan over medium heat until just warm. Add half the lemon rind. Cook for 1 minute. Remove from heat.
  • Step 3
    Place the lentils in a large bowl. Add the lemon mixture, trout and half the thyme. Season with salt and pepper. Toss to combine.
  • Step 4
    Divide the lentil mixture among serving dishes. Top with remaining lemon rind and remaining thyme. Drizzle over the lemon juice.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1219 kj


  • 11g

    Fat Total

  • 2g

    Saturated Fat

  • 6g


  • 32g


  • 68mg


  • 641.57mg


  • 1g

    Carbs (sugar)

  • 12g

    Carbs (total)

All nutrition values are per serve
  • Author: Kerrie Ray
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

Source: taste.com.au


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