Salad with Gravad Salmon

Ingredients

• 150 g red lentils
• 1 frisée lettuce
• 500 g tomatoes
• 150 g celery stalks
• 200 g gravad salmon
• 300 g yogurt
• 2 tbsp coarse mustard
• 2 tbsp white wine vinegar
• 1 tsp Honey
• 1 bunch dill
• salt (pepper)

Instructions

1. 1.

   Cook the lentils in boiling salted water for about 8 minutes until al dente, then drain and let cool. Clean, wash, and tear the lettuce into bite-sized pieces. Wash the tomatoes and quarter them. Trim and wash the celery, slicing it thinly.

2. 2.

   Mix yogurt, mustard, vinegar, salt, and honey. Wash the dill, set aside two sprigs, finely chop the rest, and stir in. Gently combine all ingredients, drizzle dressing over, and garnish with remaining dill.