Hot-smoked Trout Salad with Lentils & Apple

Serving size

1 person 2 people 4 people

Ingredients

80g green lentils (use half)

(green lentils (100%))
1 little gem lettuce (use half)
20g hazelnuts (use half) (Nuts)
2 spring onion
0.5 tbsp baharat spice blend (use half)

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
1 apple (use half)
1 chilli (use half)
1 hot-smoked trout fillet (skin on) (Fish)
1 handful of fresh mint (use half)
1 tbsp aged balsamic vinegar (use half) (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
1 unwaxed lemon (use half)

Allergens

Contains: Nuts, Fish, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	525Kcal
	513kJ	2195kJ
Fat	5.4g	23g
of which saturates	0.8g	3.6g
Carbohydrates	9g	37g
of which sugars	3.1g	13g
Protein	11g	45g
Salt	0.11g	0.47g
Fibre	1.9g	8.3g

Ingredients

1 chilli
20g hazelnuts (Nuts)
2 hot-smoked trout fillets (skin on) (Fish)
½ tbsp baharat spice blend

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
1 apple
1 handful of fresh mint
80g green lentils

(green lentils (100%))
1 unwaxed lemon
1 tbsp aged balsamic vinegar (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
1 little gem lettuce
2 spring onion

Allergens

Contains: Nuts, Fish, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	126Kcal	521Kcal
	528kJ	2181kJ
Fat	5.6g	23g
of which saturates	0.9g	3.6g
Carbohydrates	9g	36g
of which sugars	3.1g	13g
Protein	11g	45g
Salt	0.11g	0.47g
Fibre	2.0g	8.3g

Back

Prep in 10 High protein 5 plants Low sat fat

Hot-smoked Trout Salad with Lentils & Apple

Prep time: 0 mins

Total time: 25 mins

Cuisine: European

Food group: Fish

Flavour full-of-fibre lentils with vibrant baharat spice, chilli and aged balsamic. Sustainably caught smoked trout packs in protein and good-for-you omega-3 fatty acids. Sweet apples for crunch. Mint and zingy spring onions for freshness. It's a salad your body will thank you for later.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 220C / fan 200C/ gas mark 7. Bring a small saucepan filled with salted hot water to a boil. Add the lentils and simmer for 18-20 mins, until cooked, then drain.
Place the trout on a lined baking tray. Rub with half the spice mix, 1 tsp oil, a pinch of sea salt and black pepper. Bake for 10 mins, until heated through.
Trim and slice the lettuce into 6 wedges lengthways. Heat a frying pan on medium heat. Add the hazelnuts and toast for 2-3 mins, until golden. Remove and set aside. Add 1 tsp oil and add the lettuce to the pan. Cook for 2-3 mins, turning regularly, until golden. Remove and set aside.
Finely chop the chilli (remove the seeds for less heat). Zest and quarter the lemon. Pick the mint leaves from the stalks and finely chop (save some whole leaves for garnish). Roughly chop the toasted hazelnuts. Finely slice the spring onions. Cut the apple into matchsticks (squeeze over a little lemon juice to prevent browning).
Make the dressing; in a large mixing bowl, mix together the vinegar, juice from half the lemon and 1 tbsp olive oil. Add the cooked lentils, apple, lemon zest, spring onions, chopped mint, remaining spice mix and half the diced chilli (to taste). Season generously and toss to combine.
Serve the lentil salad with the grilled lettuce on the side. Flake over the trout and garnish with the toasted hazelnuts, remaining chilli (to taste) and mint leaves. Squeeze over the juice from the remaining lemon wedges (to taste).