Salmon and horseradish cream lentils
- Published: 30 Sep 11
- Updated: 18 Mar 24
This easy salmon and horseradish cream lentils recipe would make an elegant dinner party main.
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Serves 4
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10 minutes to make, 35 minutes to cook
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Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 300g Puy lentils
- Handful of fresh thyme sprigs
- 450ml chicken stock, hot
- 2 tbsp creamed hot horseradish
- 75ml double cream
- Good squeeze of lemon juice
- 4 skinless salmon fillets
- Handful of fresh flatleaf parsley, chopped, to serve
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Heat the butter with the oil in an ovenproof dish, then fry the onion over a medium heat for 5 minutes. Add the garlic, fry for 30 seconds, then stir in the lentils, thyme and stock. Cover with a lid or tin foil, then transfer to the oven and cook for 20 minutes.
- Remove the lentils from the oven. Stir in the horseradish, cream, lemon juice and some seasoning. Season the salmon, place on top, then return to the oven, covered, for 8-10 minutes until the fillets are just cooked.
- Remove the dish from the oven, then sprinkle with the parsley. Serve with the chard.
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- Recipe from October 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 740kcals
- Fat
- 34.4g (12.4g saturated)
- Protein
- 59g
- Carbohydrates
- 48g (4.6g sugars)
- Fibre
- 16.3g
- Salt
- 0.7g
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