Elisa (Savio) Piemonte, Buia, Udine
(Yield: 4 servings)
1½ cups dried lentils
1 lemon
(juiced and quartered)
1 red onion
12 cherry tomatoes
6 ounces San Daniel’s salmon trout
½ cup toasted olives
½ cup roughly chopped basil
extra-virgin olive oil
salt and freshly ground pepper
1. Soak lentils in cold water for a few hours. Drain and put lentils in a saucepan with lemon juice and the quartered lemons. Cover with water and cook for 40 minutes over medium heat. Add 1 teaspoon salt at end.
2.In the meantime, cut onion into thin slices and arrange them on a plate. Sprinkle with salt and olive oil, then cover with plastic wrap and put the plate in the fridge until you are ready to serve.
3.Clean cherry tomatoes, keeping leafstalks attached. Place them in a baking dish. Sprinkle with oil and cover with aluminum foil. Bake in oven preheated to 200°F for 10-15 minutes.
4.Cut salmon trout into slices and reserve in the fridge until ready to serve.
5.Drain the lentils when cooked. Place them in a bowl.
6.Add the marinated onions and the cherry tomatoes, salmon trout, toasted olives and chopped basil.
7.Season with salt and pepper, sprinkle with 2 tablespoons of oil and gently mix.
Serve as an appetizer in a Martini glass.