Ingredients

• 200ml/7fl oz olive oil
• 1 red onion
• finely chopped
• 1 garlic clove
• crushed
• 125g/4½oz puy lentils
• cooked according to packet instructions
• 125g/4½oz split yellow peas
• cooked according to packet instructions
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• salt and freshly ground black pepper
• 50ml/1¾fl oz walnut oil
• 100g/3½oz walnuts
• chopped
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh parsley
• 4 x150g/5½ oz hot-smoked trout fillets
• bunch watercress
• 150ml/5fl oz soured cream

Directions

• Heat one tablespoon of the olive oil in a frying pan and fry the onion and garlic for 3-4 minutes
• or until softened.
• Stir in the lentils
• peas and mustard and mix until well combined.
• Add the vinegar and oils
• mix well and season to taste with salt and freshly ground black pepper.
• Finally
• add the crushed walnuts
• mint and parsley. Mix gently and remove from the heat.
• To serve
• spoon some of the lentil mixture onto serving plates
• top with the trout and watercress
• and drizzle over with soured cream.