Pancetta wrapped salmon with balsamic lentils

Ingredients (serves 4)
  • 4 salmon fillets (approx 200g each)
  • 20 slices of pancetta
  • 2 tbs creme fraiche
  • 1 tbs horseradish, to taste
  • 200g puy lentils
  • ½ litre chicken stock
  • 2 spring onions, finely chopped
  • About 20 capers
  • Balsamic vinegar
  • Olive oil


Mix creme fraiche and horseradish. Season with salt and pepper, cover and leave in fridge till needed.

Preheat oven to 220°C.

Lie five slices of the pancetta on a chopping board in strips just overlapping each other and place the salmon on top, then wrap the pancetta up and round it to cover the salmon.

Pop lentils in a pan with chicken stock. Put them on a low heat, simmering, for about 15-20 minutes. Try them as they get past the 15 minute mark. When they're cooked, add a tablespoon of balsamic vinegar, olive oil, capers and chopped shallot and stir.

About half way through the lentil-cooking process, put fish in the oven. It will take about ten minutes, and it's better to under-cook than overcook. Alternatively you could do it in a frying pan – about 3-4 minutes on each side.

To serve, place a large spoonful of lentils in the middle of the plate. Place fish on top of lentils, and spoon some horseradish sauce over the top.

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