Dinner/ Fish & Seafood/ Lunch/ Salad

Lentil Salad with Warm Smoked Salmon, Goats Cheese and Poached Egg

10 August 2020

Although this dish looks quite time consuming I promise you it isn’t. Perfect for a hot Monday night after a day of working.

For the ease I used canned lentils, but of course you can also prepare the lentils the traditional way. To the lentils add fresh and crisp veggies of choice (I used spring onion, red pepper, cucumber and a shallot) and dress with a red wine vinaigrette (olive oil, red wine vinegar, honey, mustard, pepper and salt). Top off with a boiled, poached or fried egg, whatever you feel like! For extra saltiness and texture I added soft goats cheese and warm smoked salmon.

The salad is great just as it is but I served it with honey & cumin roasted carrots and green asparagus, you can find the recipe here.

Lentil Salad with Warm Smoked Salmon, Goatcheese and Poached Egg

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Dinner, lunch
By Saffron Serves: 2
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes


  • Salad
  • 1 can lentils (400g)
  • 2 spring onion, finely chopped
  • 1 red pepper, cut into thin strips
  • 1/2 cucumber, cut into thin strips
  • 1 shallot, finely chopped
  • 2 eggs
  • 2 oven smoked salmon filets
  • 100 g soft goatscheese
  • Vinaigrette
  • 1 tbsp good quality olive oil
  • 1 tbsp red or white wine vinegar, or juice from 1/2 a lemon
  • 1 tbsp mustard
  • 1 tsp honey
  • Pepper & Salt to taste
  • 1/2 tbsp cold water



Start by chopping all your salad ingredients and add to a bog bowl.


Drain the can of lentils and add to the bowl of veggies, give it a good mix.


Add the dressing ingredients into a sealable jar and shake well. Taste and adjust with any of the ingredients to your liking.


Add to the salad, mix well and set aside while you prepare the eggs.


I exaggerated a bit and went all fancy with a poached my eggs, but it's just as tasty with a soft boiled egg or a fried egg. As long as the yolk is a bit gooey, really lifts up the dish and works super well with the salmon.


You can serve the salmon cold, but I like to warm it through it slightly in a non stick frying pan on low heat. You could also microwave it for a few seconds, but we don't have one.


Divide the salad over the plates and top off with the salmon, egg, goats cheese, some extra spring onion and a drizzle of good olive oil.


If you can't fine the oven smoked salmon at your supermarket you can substitute it for regular smoked salmon or smoked mackerel for example. Want to keep it vegetarian? You can also grill or fry some halloumi instead of the salmon, I would leave the goats cheese out then though.

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