Name: Salmon tartare and lentil salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3/4 cup (150g) french-style green lentils; 2 sticks celery (300g); 1 red onion (100g); 400 gram boneless, skinless salmon fillet; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice

Ingredients

3/4 cup (150g) french-style green lentils

2 sticks celery (300g)

1 red onion (100g)

400 gram boneless, skinless salmon fillet

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

Method

1.Cook lentils in large saucepan of boiling water about 25 minutes or until tender; drain. Rinse under cold water; drain.

2.Meanwhile, trim celery; reserve some of the leaves for garnishing. Peel onion. Finely chop celery and onion. Finely chop salmon.

3.Combine lentils, celery, onion, salmon, oil and juice in large bowl; season to taste. Refrigerate until ready to serve.

4.Sprinkle reserved celery leaves over salad before serving.

When using raw fish, use the freshest, sashimi-quality fish you can find. Fish sold to eat raw (sashimi) has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you seek advice from local authorities before eating any raw seafood.
Note

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Ingredients

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