Cucumber salmon salad with mustard marinade

Name: Cucumber salmon salad with mustard marinade
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 70 g red lentils; 150 ml Vegetable broth (instant); 1 Cucumber; 5 TABLESPOONS Rapeseed oil; 3 TABLESPOONS Lemon juice; 1 TABLESPOON coarse-grained mustard; 7-10 Tbsp two stems of dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 discs smoked salmon

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

70 g red lentils
150 ml Vegetable broth (instant)
1 Cucumber
5 TABLESPOONS Rapeseed oil
3 TABLESPOONS Lemon juice
1 TABLESPOON coarse-grained mustard
7-10 Tbsp two stems of dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 discs smoked salmon

Directions

1
Rinse the lentils cold and boil them in the broth. Leave to swell over low heat for about 7 minutes. Wash cucumber thoroughly and rub dry. Cut or slice into thin slices. Mix oil, lemon juice and mustard well together.
2
Wash the dill, dab dry and chop. Add to the sauce. Season to taste with salt, pepper and sugar. Mix cucumber and lentils with the mustard sauce. Arrange each with two slices of salmon on a plate