How to make it:
Cook the lentils with the quadruple mass of water and the bouillon cube and onions in about 25 minutes, quench on the spot and mix with half of the salad dressing. In the meantime, chop the capers, parsley, salmon and spring onions and mix with the remaining salad dressing and the juice of one lemon, seasoning with pepper and salt.
Divide the lentil salad evenly among four plates and form the tartar in the center. Serve with wholemeal toast.
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