Hot-Smoked Salmon, Egg And Lentil Salad

• 7 ounces fine green beans, topped but not tailed
• 4 cornichons or small gherkins, sliced
• 4 (3-ounce) fillets hot-smoked salmon, flaked into large pieces
• 3 eggs, boiled for 6 minutes, shelled and quartered
• 1 1/4 cups Puy or Castelluccio lentils, rinsed
• 1 bay leaf
• 6 scallions, finely sliced
• 2 tablespoons red wine vinegar
• 1 garlic clove, crushed
• 4 tablespoons extra virgin olive oil
• Salt and pepper
• 4 tablespoons chopped flat-leaf parsley
• 3 tablespoons creme fraiche
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons grainy mustard
• Salt and pepper

1. Put the lentils in a pan with the bay leaf and cover with about 2 inches of cold water.
2. Bring to a boil and then simmer for about 20-30 minutes, until tender but stil intact.
3. Drain the lentils, reserving their cooking liquid, and while still warm add the scallions, vinegar, garlic and olive oil and season well with salt and pepper.
4. Leave to cool, then stir in the chopped parsley.
5. If the salad seems dry, add a little of the lentil cooking liquid.

green beans, cornichons, salmon, eggs, puy, bay leaf, scallions, red wine vinegar, garlic, extra virgin olive oil, salt, flatleaf, creme fraiche, fresh dill, parsley, grainy mustard, salt

Taken from www.foodrepublic.com/recipes/hot-smoked-salmon-egg-and-lentil-salad-recipe/ (may not work)