Ingredients
3-4 oz Gerard & Dominique smoked trout 1 cup lentils (cooked, al dente)
1⁄4 cup dried currants
1 cup of Dijon vinaigrette dressing
3-4 slices pickled red onions
1 1⁄2 cups walnuts
1⁄4 cup chopped parsley
1 thinly sliced shallot
Olive oil (drizzle for garnish)

To Prepare
Mix the lentils with dressing. Then add dried currants, walnuts, shallot and chopped parsley to the mixture. Place a scoop of the lentil salad in the middle of your plate. Arrange your smoked trout pieces (approximately half of a trout fillet per serving) on top of the lentils followed by the pickled red onions. Garnish with a drizzle of olive oil.

Recipe courtesy of Renee Erickson, owner/chef Walrus and the Carpenter