For 4 people

400 g green lentils of le Puy 350 g smoked salmon, thickly sliced 1/2 red onion Chopped dill Rapeseed oil Sherry vinegar 1 teaspoon mustard 1 teaspoon honey 1 sprig fresh thyme 1 bay leaf Fleur de sel and freshly ground pepper

Rinse the lentils and plunge them into a large quantity of cold water. Add the thyme and bay leaf. Bring to a gentle boil and cook for about 30 minutes. Meanwhile, prepare the spicy vinaigrette. Mix 6 CS of oil, 3 CS of vinegar, the cc of honey and mustard. Season with salt and pepper. Emulsify well. Toss the lentils with the vinaigrette and stir in the chopped onion and a few dill sprigs. Place salmon on top.

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