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Juniper & Lemon Trout and Canned Lentil Salad


I am always looking for convenient and healthy recipes, with ingredients that can be found easily. I bet you are too! Well, envision a vibrant salad where silky, flaky trout mingles with crisp, thinly sliced fennel and tender lentils, all dressed in a zesty mustard vinaigrette spiked with shallots. It's a combination that offers a hearty underpinning and a delightful interplay of textures. And the best part? No cooking required.

This elegant main course, credited to Ellie Krieger, answers the call for something deliciously different, with minimal effort.


Fennel, Lentil, and Trout Salad Preparation Time: 25 minutes

Servings: 4

Leftover Storage: Keep refrigerated in an airtight container for up to 3 days.


  • 2 large fennel bulbs (approximately 1 pound combined)
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of fresh lemon juice (adjust to preference)
  • 2 teaspoons of Dijon mustard (adjust to preference)
  • Pinch of fine sea salt or table salt (adjust to taste)
  • Pinch of freshly ground black pepper (adjust to taste)
  • 2 tablespoons of finely chopped shallot (equivalent to 1/2 medium shallot)
  • 1 1/4 cups of cooked brown, green, or black lentils (either canned and rinsed, or cooked from dry)
  • 1 tablespoon of chopped fresh dill, plus extra for garnish
  • 1 can or 2 cans of Fangst Juniper & Lemon Trout
  • Lemon wedges for serving (4 wedges)


  1. Remove the tops from the fennel bulbs and discard or set aside for another use. Quarter the bulbs lengthwise, removing and discarding the tough outer layer and cores. Thinly slice the remaining fennel, resulting in approximately 3 cups.

  2. In a medium-sized bowl, whisk together the olive oil, lemon juice, mustard, salt, and pepper until well combined. Stir in the shallot. Add the sliced fennel and lentils, tossing gently to ensure they are evenly coated. Incorporate the chopped dill. Taste and adjust the seasoning with additional lemon juice, mustard, salt, and/or pepper as desired.

  3. To serve, divide the salad evenly among 4 plates. Top each portion with the canned trout and garnish with dill fronds and lemon wedges.



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