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
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

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
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

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.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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