This recipe is a lunchtime favorite in our office. It comes from my boss’s husband, he’s the cook in their family. We have a little kitchenette at work, so quick & easy cold salads like this are ideal. You also save loads of money on going out to lunch! Although one time I did remark to my friend and colleague, Becky, that “we’ve had smoked salmon TWICE this week!” and her reply was “think about what you’ve just said.” First world problems, indeed.
- 250 grams cooked lentils
- 100 grams smoked salmon, “deshebrado” or cut/shredded into little pieces
- 75 grams capers in their juice
- 4 medium tomatoes, chopped into 1/2-inch pieces
- 1 TB quality olive oil
- 1 TB balsamic vinegar
- 1 tsp dried oregano
- cracked black pepper, to taste
Combine lentils, salmon pieces, capers, tomatoes, oregano and black pepper in a bowl. Stir together well and then dress with olive oil and vinegar. There is no need to add salt as the ingredients are already quite briny.
The salad makes a nice accompaniment to Wasa crackers and soup, it’s hearty and filling without being heavy.
Servings: Four. 188 calories.