Smoked Salmon & Lentil Salad

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.


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