We are obsessed with adding Capers to everything and when we got our hands on this seasonal jar, we knew what was for lunch.
Welcome to the CULT-JARRED Table where we make a meal of a few good ingredients, and one very good jar.
Our Celeriac, Caper & Mustard ferment is kind of like a classic celeriac remoulade, but without the mayo. So, we are keeping it light with a herby salsa verde which is stirred through warm lentils and topped with hot smoked trout.
This one jar packs a punch… and makes lunch quick, simple and deeply delicious.
Let our nutty, bright & tangy Celeriac, Capers & Mustard Ferment do all the heavy lifting.
Puy Lentils, Hot Smoked Trout, Herby Salsa Verde + Celeriac, Caper & Mustard Ferment
Serves 2
150g dry french lentils/ or a packet of precooked lentils
1 tsp dijon mustard
1 long cucumber
100g rocket leaves
150g hot smoked trout
+ @cultjar Celeriac, Capers & Mustard Ferment
Salsa verde:
½ bunch of dill
½ bunch of parsley
2 tbsp mint
2 Tbsp capers
1 garlic clove
1 lemon juiced & zest
Extra virgin olive oil
Sea salt
1. Cook the lentils on a simmer with plenty of salt for about 15 minutes. In the meantime make the salsa verde:
2. Finely chop the parsley, mint and dill, then drain the capers and give them a rough chop. Put the herbs into a bowl and grate in the garlic clove and the zest of a lemon. Squeeze over the lemon juice and season with salt then drizzle with enough oil to loosen the sauce.
3. Check that the lentils are tender but still have a bite then drain and place into a large bowl. Whilst warm add in 2 spoonfuls of salsa verde and a tsp of mustard.
4. Finely slice or microplane your cucumber into the bowl or your plate and add your rocket leaves
flake over some hot smoked trout and finally spoon over a generous helping of + @cultjar Celeriac, Capers & Mustard
Lunch is served!
