Lentil and Leek Kedgeree Salad with Smoked Mackerel

This was such a different salad. Not something I would ordinarily make but it really appealed and it was really tasty and I would assume fairly healthy too. I served it over lettuce.  I also love the A Salad For All Seasons book, it's given me so many ideas for packed lunches.



























































Lentil and Leek Kedgeree Salad with Smoked Mackerel
(From A Salad For All Seasons - Harry Eastwood) (Serves 6)


4 tbsp oil
450g dried puy lentils
6 leeks, finely sliced
8 cardamom, husks removed, bashed to a powder
2 cloves
2 cinnamon sticks
4 bay leaves
2 tsp ground allspice
2 tsp medium curry powder
salt and pepper
large handful parsley, roughly chopped
600g smoked mackerel fillets, skinned and flaked
3 hard boiled eggs, quartered
4 spring onions, chopped
1 lemon, cut into 6 wedges
pinch cayenne pepper
8 tbsp sour cream
handful chives, snipped


Heat 3 tbsp oil in a large pan and fry the lentils, leeks, cardamom, cloves, cinnamon sticks, bay leaves, allspice and curry powder over a low heat for 20mins.


Add 700ml water to the pan and cover with a lid. Cook for 30 mins until the lentils are cooked and there is no water left in the pan.


Discard the bay leaves, cinnamon sticks and cloves. Adjust the seasoning and a tbsp of oil.


Fork the lentils and leeks to help them cool down before adding the parsley, smoked mackerel, eggs and spring onions.


Squeeze over the lemon juice and sprinkle with cayenne pepper before adding a blob of sour cream and sprinkling chives over each portion.