250g puy lentils
2 tbsp red wine vinegar
olive oil a few glugs
1/2 lemon juiced
1/4 of a cucumber, seeds scraped out and small dice
1 red pepper diced
1 small bunch of chopped fresh dill
Wash the lentils under cold running water until the water runs clear and put them in a pan with enough water to cover them 3 times their height. Stick a peeled clove of garlic in the water and any fresh herbs you have about to add flavour or a bay leaf, bring to the boil and then simmer for around 20 mins until they are cooked but still al dente. Rinse under warm water and dress immediately with olive oil, tablespoons of red vine vinegar and seasoning.
Add your chopped veg and dill and either chop smoked salmon through it or place on top. Serve alongside some crème fraîche mixed with a squeeze of lemon, chopped dill, salt and pepper.