Smoked Salmon Fillet with Lentils and Golden Beetroot

Fess up time! I cheated on the salmon, actually in reality I had a really good find on the food market in Guildford. The salmon had literally been smoked the previous day and on testing a piece there I knew it would be perfect for this dish. It’s oak smoked and only other addition is salt. It’s from Sussex smokers and is a delicate delicious smoked salmon fillet.


The lentil dish was inspired from a trip I took with two friends Mel and Nic when we went to Daylesford farm in the Cotswolds earlier in the year. We did a clean cooking course. From farm fresh ingredients our teacher made the most delicious lentil dish as a side to steamed salmon. He also taught me how to pickle in a hurry! Lentils are one per cent fat and 44 per cent insoluble dietary fibre, which helps eliminate blood cholesterol. They contain Vitamins A and C and other phytochemicals that help prevent disease. Evidence in research suggests that If you take more of your protein from vegetable or plant-based foods, good studies have shown that you will live longer. It was only after the war the the government decided we would get more nutrition from meat, further studies show pulses and beans provide what we need, with meat coming secondary to this. Reality is we should try and eat pulses and beans like lentils and make meat something we do less often.


I acquired some other amazing vegetables today at the market, rainbow beetroot, and rainbow chard amongst a host of other wonderful vegetables.

I am huge fan of beetroots and when you find other colours I get very excited. I am not a fan of red stained hands and I am known to wear gloves for handling them. I also wear gloves when using turmeric. The advantage of golden beets, is that it doesn’t tend to colour your hands. Its also very delicious. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. Beetroot fibre has been shown to increase the level of antioxidant enzymes in the body, (specifically one called glutathione peroxidase), as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract. Other studies have looked at the effect of beetroot juice on blood pressure and how it helps to lower it. Certain athletes have said that this vegetable is there secret weapon for internal health and promoting fitness.


This recipe does take time, because you have roasting involved, and also to get the lentil correct you need to taste test and season.

I love this dish because its tasty and the pickled beets add another taste dimension that really brings your tastebuds alive.

Enjoy – make it for a small dinner party. Richard my husband loves lentils and so he thinks this dish is delicious and filling.


  • Smoked salmon fillet (use a fillet, poach or steaming are other options whatever you prefer)

For lentils:

  • Half a cup lentils (enough for 4) buy in pouch or I buy a SO Organic carton from Sainsbury’s and use this.
  • 1 garlic clove grated
  • 1 ginger thumb sized  grated
  • 1 tablespoon of coconut oil
  • 1 tablespoon of rapeseed oil
  • Handful of kale.
  • 1 purple carrot, 1 golden carrot, 1 orange carrot (If you have just orange that’s cool)
  • Half a fennel bulb
  • 1 whole golden beet
  • 1 bone broth stock from my freezer (I also use veg stock for vegetarians)
  • 1 teaspoon of mild curry powder
  • 1 teaspoon of Himalayan salt (or sea salt)
  • Half a cup of filter water
  • 3 tblsp of cider vinegar


  1. Turn the oven onto 180c place the fennel and the carrots and the beets on a roasting tray and add the rapeseed oil smother add salt and pop in the oven to roast for 20 minutes.
  2. Heat the coconut oil in a pan and add the garlic and ginger on a medium heat, add a touch of salt to caramelise and stop them from burning. After a couple of minutes add the lentils and stir. Blanch your kale and slice thinly and then add to the lentils.  Give the lentils 5 minutes or so to absorb the flavours. Once this is done add the bone broth (veg stock for vegetarians). Cook for another 10 minutes in the broth. Once this is done your veg in the oven should be cooked enough. Pull out of the oven and (all veg except the beets) roughly slice or cube. The fennel should break away into bits.
  3. Add all vegetables into the lentil and stir. Add salt to taste. Add the curry powder. Cook for a further 10 minutes. Keep tasting to make sure it has a good flavour of salt.
  4. Meanwhile get the beets slice into circles.
  5. Mix the water and the cider vinegar in. Place the beets in the water pop in  the fridge ideally for an hour to get the correct pickle taste.
  6. Once the lentils taste ready switch off the cooker.
  7. Grab some plates add the salmon onto one side, add the lentils, and then pop the beets on the side. Add a garnish under the beets to make it look pretty and for extra greens.
  8. Add mixed seeds on top and enjoy!