Cook the lentils for about 35 minutes in a pot of water. Once cooked, rinse with cold water. Cut the salmon slices into small pieces.
Mix with lentils, add shallot (or chives), pour 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar and 1 tablespoon of sesame oil, add pepper.
Taste and adjust the seasoning with the soy sauce and sesame oil if necessary.
Mix well and set aside in a cool place until ready to serve. Arrange in your verrines.