Lentil, smoked salmon and sheep milk cheese salad


  • 300g of green lentils
  • 200g of smoked salmon
  • 1 round of Pérail-type sheep’s milk cheese (around 120g)
  • 1 avocado
  • 3 tablespoons of olive oil
  • 2 teaspoons of apple cider vinegar
  • Pepper
  • Salt


  • Soak the lentils in a pot of cold, salted water. Bring to a boil and cook for 30 minutes. Next drain them and set them aside to cool.
  • Cut the avocado in two, then remove the stone. Now dice the flesh from the avocado.
  • Cut the smoked salmon into strips.
  • Mix the oil and vinegar with a fork in a ramekin to emulsify the sauce, then add salt and pepper.
  • Mix the lentils with the diced avocado and the salmon strips. Now add the vinaigrette; mix well.
  • Cut the sheep’s milk cheese into slices, then serve the salad alongside the cheese slices on each plate.

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