Salmon and horseradish cream lentils

Salmon and horseradish cream lentils
  • Serves icon Serves 4
  • Time icon 10 minutes to make, 35 minutes to cook

This easy salmon and horseradish cream lentils recipe would make an elegant dinner party main.

Nutrition: per serving

Calories
740kcals
Fat
34.4g (12.4g saturated)
Protein
59g
Carbohydrates
48g (4.6g sugars)
Fibre
16.3g
Salt
0.7g
Calories
740kcals
Fat
34.4g (12.4g saturated)
Protein
59g
Carbohydrates
48g (4.6g sugars)
Fibre
16.3g
Salt
0.7g

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

Method

  1. 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.
  2. 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.
  3. Remove the dish from the oven, then sprinkle with the parsley. Serve with the chard.

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