Peel and chop the shallots. Heat 1 tablespoon of oil in a saucepan. Steam half of the shallots in it until translucent. Add the lentils. Add 1/2 l water, bring to the boil and simmer for 10-12 minutes.
Clean and wash the vegetables. Finely dice the peppers. Cut celery into thin slices. Clean, wash, spin dry and cut the salad into large pieces. Wash parsley, shake dry and chop roughly.
Drain the lenses. Mix vinegar, lemon juice, salt, pepper and honey. Fold in 4 tablespoons of oil. Mix the rest of the shallots, vegetables, salad, parsley and lentils with the vinaigrette. Leave to stand for 15-20 minutes.
Season lentil salad to lukewarm with salt and pepper. Pluck the trout fillets into small pieces and arrange on the salad. Flatbread tastes good with it.