Smoked salmon with lentil salad

• Puy lentils↗175g g
• shallot↗1

  finely chopped

• wholegrain mustard↗1 tbsp tbsp
• white wine vinegar↗2 tbsp tbsp
• good olive oil↗6 tbsp tbsp
• eggs↗3
• dill↗2 tbsp tbsp

  chopped, plus extra fronds to garnish

• slices smoked salmon↗12

Step-by-step instructions

1. 1

   Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.

2. 2

   Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.

3. 3

   Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.