Beef wellington
Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion
Smoked salmon with lentil salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 175g Puy lentils
- 1 shallotfinely chopped
- 1 tbsp wholegrain mustard
- 2 tbsp white wine vinegar
- 6 tbsp good olive oil
- 3 eggs
- 2 tbsp dillchopped, plus extra fronds to garnish
- 12 slices smoked salmon
Nutrition: per serving
- kcal307
- fat17g
- saturates3g
- carbs15g
- sugars1g
- fibre3g
- protein24g
- salt2.61g
Method
step 1
Rinse the lentils, then put them in a pan and cover generously with water. Bring to the boil, then turn down the heat and simmer for 25-30 mins until tender. Drain well and leave to cool. Put the shallot in a bowl with the mustard, vinegar and seasoning. Mix well and whisk in the oil.
step 2
Put the eggs into a small pan and cover with water. Bring to the boil, then simmer for 3 mins. Cool quickly under running cold water and peel off the shells. Put in a bowl of cold water until ready to serve.
step 3
Stir the dill into the dressing and pour it over the lentils. Spoon onto 6 plates, then halve the eggs and put one half on each plate with two slices of smoked salmon. Sprinkle with black pepper, scatter over a few dill fronds and serve.
