Fish: Beluga Lentil Salad with Thyme Croutons

Beluga Lentil Salad with Thyme Croutons


  • a little pepper
  • 1 tbsp. butter
  • 2 tbsp. olive oil
  • 1 tbsp. white balsamic vinegar
  • water, boiling
  • a little salt
  • 100 g smoked salmon
  • 50 g beluga lentils
  • 0.5 shallot, finely chopped
  • 1 tsp. honey
  • 1 slice toast bread, cut into 1-cm cubes
  • a little thyme leaves, finely chopped
Order the ingredients from COOP@home


Cook the lentils in boiling water, over a low heat, for approx. 20 mins. until soft, drain the liquid. Combine the shallots with the honey, oil and balsamic, mix with the lentils, season, leave to marinade for approx. 30 mins.

Heat the butter in a pan, add the thyme and toast, toast over a medium heat for approx. 3 mins. until golden brown, add salt.


  • Fish
  • 1h 5 Preparation/cooking time: ca. 35m + Marinate: ca. 30m
  • Servings For 2 people
  • Nutrition 338 Kcal