Beluga Lentils with Whisky&Soy Smoked Salmon

Beluga Lentils with Whisky&Soy Smoked Salmon

This is the kind of recipe that doesn’t ask for attention — it demands it. Between the rich umami of Whisky & Soy smoked salmon, the grounding earthiness of lentils and beetroot, and a surprise crunch of sesame caramel, it’s an unexpected showstopper that somehow just… works.

When opposites attract, magic happens.

No fuss, no fancy plating required. Just bold flavours, smart textures, and ingredients that speak for themselves.

Ingredients:

(Serves 4)

Method:

1. Start with the lentils.
Finely chop the shallot and sauté in a pan with a drizzle of olive oil until soft and fragrant.
Add the beluga lentils and stir for a couple of minutes, letting them soak up all that flavour.
Toss in the chopped cherry tomatoes, bay leaf, and pour in the vegetable stock.
Bring to a gentle simmer and cook until the lentils are tender and most of the liquid has been absorbed.

2. Make your sesame caramel magic.
In a small saucepan, melt the caster sugar over medium heat until it dissolves and turns a light amber colour. Stir in the sesame seeds and keep an eye on it — you want a deep golden brown, not burnt. Quickly pour onto baking paper in a thin layer. Let it cool completely, then break into shards. Trust the process — this will make the dish.

(You can make them more compact by adding more sesame!)

3. Time to plate.
Spoon a generous helping of warm lentils onto each plate.
Layer on slices of Smokin’ Brothers Whisky & Soy Smoked Salmon — the star of the show.
Top with cubed beetroot, and crown the whole thing with your beautiful sesame caramel shards.


The result? A dish that’s rich, earthy, smoky and unexpectedly sweet, all at once.

Perfect for dinner parties, date nights, or when you just want to feel a little bit fancy at home. Go on, treat yourself.

Shop the Whisky & Soy Smoked Salmon here  — and give your lentils the glow-up they deserve.

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