We enjoyed this lentil, potato, and trout salad warm, but it’s also excellent at room temperature (just a slightly different experience). The fennel adds a welcome crunch, while the horseradish brings just the right amount of heat.

• ½ pound uncooked Rancho Gordo Pardina lentils, picked over and rinsed
• 2 tablespoons olive oil
  
• ½ of a white onion, chopped
  
• 1 garlic clove, minced
  
• ½ teaspoon dried dill 
  
• ½ teaspoon celery seeds
  
• ½ pound small potatoes, quartered 
  
• Salt and black pepper to taste
  
• 1 fennel bulb, thinly sliced, fronds reserved for garnish
• ½ cup crème fraîche
  
• 2 tablespoons prepared horseradish (or grated fresh)
  
• 1 tablespoon minced fresh chives
  
• 1 teaspoon Dijon mustard or fresh lemon juice 
  
• 2 tins smoked trout (we love the brand Minnow)
  
• Chopped fresh dill and fennel fronds for garnish

Serves 4

1. In a Dutch oven or soup pot, warm the olive oil over medium-low heat. Add the onion, garlic, dill, and celery seeds, and sauté until the onion is soft, about 10 minutes. Add the lentils and potatoes, and cover with 2 inches of fresh water. Bring the pot to a full boil over high heat. After 5 minutes, reduce the heat to medium-low and partially cover the pot to maintain a gentle simmer. Cook for about 20 minutes, then add 1 teaspoon salt. Continue cooking until the lentils and potatoes are tender. 
2. Drain the lentils and potatoes, then set them aside to cool slightly.
3. In a bowl, combine the crème fraîche, horseradish, chives, mustard or lemon juice, and salt and pepper to taste. 
4. Spoon the lentils and potatoes onto a platter, or divide among individual plates. Top with sliced fennel, smoked trout, horseradish crème fraîche, fresh dill, and fennel fronds.