Salmon and horseradish cream lentils

Name: Salmon and horseradish cream lentils
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp butter; 1 tbsp olive oil; 1 onion, finely sliced; 2 garlic cloves, crushed; 300g Puy lentils; Handful of fresh thyme sprigs; 450ml chicken stock, hot; 2 tbsp creamed hot horseradish; 75ml double cream; Good squeeze of lemon juice; 4 skinless salmon fillets; Handful of fresh flatleaf parsley, chopped, to serve

Published: 30 Sep 11
Updated: 18 Mar 24

Test kitchen approved

This easy salmon and horseradish cream lentils recipe would make an elegant dinner party main.

Serves 4
10 minutes to make, 35 minutes to cook

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Ingredients

1 tbsp butter
1 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, crushed
300g Puy lentils
Handful of fresh thyme sprigs
450ml chicken stock, hot
2 tbsp creamed hot horseradish
75ml double cream
Good squeeze of lemon juice
4 skinless salmon fillets
Handful of fresh flatleaf parsley, chopped, to serve

Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat the butter with the oil in an ovenproof dish, then fry the onion over a medium heat for 5 minutes. Add the garlic, fry for 30 seconds, then stir in the lentils, thyme and stock. Cover with a lid or tin foil, then transfer to the oven and cook for 20 minutes.
Remove the lentils from the oven. Stir in the horseradish, cream, lemon juice and some seasoning. Season the salmon, place on top, then return to the oven, covered, for 8-10 minutes until the fillets are just cooked.
Remove the dish from the oven, then sprinkle with the parsley. Serve with the chard.

Recipe from October 2011 Issue

Nutrition

Nutrition: per serving

Calories: 740kcals
Fat: 34.4g (12.4g saturated)
Protein: 59g
Carbohydrates: 48g (4.6g sugars)
Fibre: 16.3g
Salt: 0.7g

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Salmon and horseradish cream lentils

Ingredients

Method

Nutrition

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