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Creamy Lentils with Smoked Mussels and Bacon

Written By Unknown on samedi 2 mars 2019 | mars 02, 2019

Creamy Lentils with Smoked Mussels and

Surely we can all call lentils and canned beans the world’s best fast food. Just open, rinse, and add the flavor you like. In this creamy lentil salad, there is a meeting of many exciting flavors. What do you say to mussels, ruby red grapefruit, bacon, and flavorful mustard dressing?
Creamy Lentils with Smoked Mussels and  Bacon
Creamy Lentils with Smoked Mussels and  Bacon

4 portions

2 Cans green lentils (each 14 oz / 400 g)
5 Oz (140 g) bacon
2 Oz (50 g) baby spinach
2 Ruby red grapefruit
2 Stalks celery
2 Avocadoes
½ Cup (100 ml) leeks, cut into strips
1 tin of smoked mussels (approx. 3½ oz / 100 g)
1 egg yolk
1½ tbsp Dijon mustard
½ cup (100 ml) Greek yogurt
¼ cup (50 ml) canola oil
⅓ Cup (75 ml) chopped dill sea salt flakes
freshly ground pepper

1. Begin with the dressing: Mix the egg yolk, mustard, and yogurt. Pour in the oil in a fine stream. Mix in the dill, add salt, and pepper to taste.
2. The salad: Rinse the lentils and let drain. Combine the lentils with the dressing.
3. Cut the bacon into strips and fry until crispy. Drain on paper towels.
4. Rinse the spinach and dry off the leaves carefully. Peel the grapefruit with a knife so the white pith is removed. Cut out the skin-free wedges between the membranes of the grapefruit. Cut the celery into strips. Halve the avocadoes and remove the pits. Scrape out the avocado in pieces with a teaspoon.
5. Fold in the spinach, celery, avocado, leeks, mussels, and most of the grapefruit into the lentils.
6. Garnish with the rest of the grapefruit wedges and top with bacon.

Caviar Potatoes with Gravlax

Caviar Potatoes with Gravlax
Caviar Potatoes with Gravlax

The summer’s most luxurious potato salad! Superb with gravlax but also a great addition to the poached salmon on page 123.
4 portions
1¾ lbs (800 g) cooked, cold new potatoes
1¼ cups (300 ml) sour cream
4 oz (100 g) caviar
½ cup (100 ml) finely chopped red onion
½ cup (100 ml) chopped dill
sea salt flakes
freshly ground white pepper
For serving
Approx. 14 oz (400 g) gravlax
1. Cut the potatoes into smaller pieces.
2. Combine sour cream, caviar, onion, dill, salt, and pepper. Fold in the potatoes.
3. Plate the potato salad and top with a little extra red onion and dill. Serve together with the gravlax.

Salad with Peaches and Ham Toast au Gratin

A warm sandwich with ham and goat cheese goes well with this substantial salad with whole oat goats and peaches.
4 portions
¾ cup (200 ml) whole oat gloats
1¾ cup (400 ml) water
1 chicken bouillon cube
1 small red onion
2 peaches
2 tomatoes
¼ cup (50 ml) olive oil
2 tbsp balsamic vinegar
sea salt flakes
freshly ground pepper
3½ oz (100 g) arugula
4 slices Danish rye bread
4 slices smoked ham
7 oz (200 g) goat cheese (chèvre)
1. Boil the whole oat groats in bouillon according to the instructions on the packaging for about 12 minutes. Let cool.
2. Peel and thinly slice the onion. Chop the peaches and tomatoes into pieces.
3. Combine oil, vinegar, salt, and pepper in a large bowl. Fold the whole oat goats, onion, peaches, tomatoes, and arugula into the dressing just before serving. Lay out onto plates.
4. Preheat the oven to 475˚F (250˚C). Place the ham on the bread and the cheese on top, on a baking sheet covered with parchment paper.
5. Bake in the upper part of the oven for approximately 4 minutes. Divide each slice into quarters and lay them out onto the salad.


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