Lentil, Apple, Grape and Smoked Trout Salad

Fresh, satisfying, and on the table in 10 minutes. Lentils take the lead here: tiny, protein- and fiber-packed, and pleasantly filling.

You get contrast in every bite: sweet (apple, grapes), savoury (smoked trout), crunchy (celery), all tied together with a light honey–rapeseed oil vinaigrette.

This is the perfect recipe for a lunch, or a post-workout one-bowl meal.



 

Ingredients (serves 4)

  • 200g Smokin’ Brothers smoked trout
  • 1 jar green lentils, drained 
  • 1 apple
  • 2 celery stalks
  • 1 handful green grapes
  • 2 large spring onions
  • 5 tsp rapeseed oil
  • 2 tsp honey
  • 4 tsp vinegar (apple cider or white wine)
  • Salt & black pepper, to taste
  • Fresh watercress

Method

  1. Thinly slice the apple and spring onions.
  2. Halve the grapes and remove any seeds.
  3. Whisk honey, rapeseed oil, vinegar, salt, and pepper until glossy.
  4. In a bowl, combine lentils, apple, celery (thin half-moons), grapes, and spring onions.
  5. Add the vinaigrette and toss gently to coat.
  6. Top with smoked trout and watercress. Finish with pepper, if you like.

 

Extra crunch: toasted almond or hazelnut slivers.
No rapeseed oil? Use a mild extra-virgin olive oil.

A simple, polished plate where gentle smoke meets fresh fruit and the hearty bite of lentils—light, filling, and full of character.


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Recipe & food styling: Kerstin Hartwig
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