Lentil Salad with Salmon and Nut Oil Salad Sauce

Rinse lentils briefly. Bring to a boil with wine and plenty of cold water on the spot. Simmer for twenty minutes at low temperature until just tender, season with salt. Steep briefly, then drain and drain well.

Stir all the ingredients for the sauce, season to taste.

Fry the bacon in a non-stick frying pan until crisp. Drain on kitchen roll, then crumble finely. Sauté shallots in remaining bacon fat until translucent. Mix with bacon and three quarters of the sauce into the lentils.

Shortly before serving, cut the salmon into strips. Mix into the lentils with a little dill. Divide lettuce leaves evenly on plates, drizzle with remaining sauce. Spread lentil salad evenly on top and garnish each with a dollop of crem fraiche. Serve immediately.

Variation, lentil soup: same ingredients as above. Cook lentils in 6Â8dl wine-water, season. Blend half with fried bacon, steamed shallots, crem fraiche and dill in hand blender.

Add back to remaining lentils in skillet. Simmer until soup is desired consistency. Arrange in soup plates, roll up a strip of salmon in each and place in the center.

Our tip: Use a deliciously flavorful bacon for a delicious touch!

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