Lentil Salad with Stremel Salmon

Lentils rinse and make together with greens in salted water for half an hour. Transfer to a colander, rinse and drain when cool. Peel shallots (works well if they are previously scalded with boiling hot water). Melt oil and sugar in a frying pan, add shallots and let them brown slightly. Add port wine and cook for five minutes. Cool the shallots in the pan juices.

For the sauce: stir shallot stock, oil and vinegar. Season with salt and pepper. Mix lentils, shallots and sauce and cook for half an hour. Rinse dill, dry and chop. Fold in half of the chopped dill. Place lentils and scattered salmon on a platter and sprinkle with remaining dill.

Nutritional values: per unit about 540 calories, 22 g fat.

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