News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Gluten Free Lentil and Smoked Trout Salad

This is the next instalment of our 5SOS – 5 Salads of Summer. I love main course salads that are substantial like this delicious lentil based dish.The smoked trout can be substituted for poached salmon or trout if you prefer, the flavours work well with the yoghurt horseradish dressing and sumac giving extra zing.

Ingredients
200g puy style lentils
1 bay leaf
2 tablespoons dill, finely chopped (plus extra for garnish)
1 cup flat leaf parsley, finely chopped
1 witlof (Belgian endive), leaves separated
1 baby cos lettuce, roughly chopped
200g smoked trout fillet, flaked, bones removed

Dressing
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon horseradish (freshly grated or prepared)
1 cup Greek style plain yoghurt

½ teaspoon sumac*  

Rinse lentils using a fine sieve and remove any small stones. Place the lentils and bay leaf in a large saucepan of water and bring to the boil. Reduce heat to low and simmer for 15-20 minutes until lentils are tender. Don’t overcook! Drain well and set aside to cool.

To make salad dressing place horseradish, yoghurt, lemon juice and oil in a small bowl and whisk until smooth. (If using prepared horseradish you may need to add extra to enhance flavour).

Wipe the witlof leaves clean. Cut into fine strips lengthways and place in a bowl with the cos lettuce, parsley and chopped dill. Add cooled lentils and gently combine. Season with salt and freshly ground black pepper to taste.

Transfer salad to a serving platter and scatter with smoked trout and several sprigs of dill. Drizzle with yoghurt dressing and sprinkle lightly with sumac to serve.
*sumac is a lemony ground spice used in Middle Eastern cooking


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