Hot smoked trout and herby lemon lentils

11 INGREDIENTS • 3 STEPS • 15MIN

Hot smoked trout and herby lemon lentils

Recipe

5.0

3 ratings
Ultra-speedy tinned lentils are given a new lease of life in this recipe, with our Lemon Infused Olive Oil, fresh herbs and sumac. This is an effortless dinner thanks to our brilliant range of ready-to-eat ingredients, simply finished with toasted pine nuts, cooked in rich brown butter.
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Ultra-speedy tinned lentils are given a new lease of life in this recipe, with our Lemon Infused Olive Oil, fresh herbs and sumac. This is an effortless dinner thanks to our brilliant range of ready-to-eat ingredients, simply finished with toasted pine nuts, cooked in rich brown butter.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.

15MIN

Total time

Ingredients

Servings
2
400 g
M&S green lentils in water, drained, rinsed
15 g
mint, finely chopped
10 g
dill, finely chopped
1 tsp
M&S sumac
1 tsp
ground cumin
2 tsp
M&S lemon-infused olive oil
2
M&S Collection blood oranges, peeled, sliced into rounds
25 g
M&S Remarksable Value unsalted British butter
20 g
toasted pine nut kernels
4 tbsp
M&S Collection labneh yogurt dip with a herb dressing
160 g
M&S Scottish hot-smoked loch trout fillets

Nutrition per serving

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Calories
895kcal
Fat
30.3 g
Saturates
9.7 g
Sugars
1.4 g
Salt
865.4 mg
Love This Recipe?
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Hot smoked trout and herby lemon lentils
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author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.

Method

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step 1
Add the drained lentils (400 g), mint (15 g), dill (10 g), sumac (1 tsp), cumin (1 tsp), lemon-infused olive oil (2 tsp) and blood oranges (2) to a mixing bowl. Toss well and season to taste with salt and pepper.
step 2
Whisk the butter (25 g) in a small frying pan on medium-high heat until starting to foam and turn a nutty, golden-brown colour. Remove from the heat and stir in the toasted pinenuts (20 g). Stir half the nuts into the lentil salad, reserving the rest for later.
step 3
Spread the labneh (4 tbsp) onto plates, spoon over the lentil salad, and place the trout (160 g) on the side. Top with the remaining pine nut brown butter, then tuck in.
step 3 Spread the labneh (4 tbsp) onto plates, spoon over the lentil salad, and place the trout (160 g) on the side. Top with the remaining pine nut brown butter, then tuck in.

Tags

Dinner
Healthy
Fish and Seafood
Quick and easy
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