A lovely, summery salad of smoked trout….you could add soft-boiled eggs and transform it into a kind of exotic kedgeree.

If you wanted to cheat even more you could simply buy ready-made honey and mustard dressing – but it will have preservatives in it.

Recipe for warm salad of smoked trout, asparagus and beluga lentils

For four

• 500g/1 lb 2 oz black beluga lentils – I use the instant Merchant Gourmet ones (or, in fact, any lentils)
• 120 ml/½ cup yoghurt
• 1 tbsp grainy mustard
• 1 tbsp runny honey – I like to use a slightly bitter honey such as chestnut honey
• 4 smoked trout fillets (approximately 250g/9 oz)
• 100g watercress
• 250g/9 oz asparagus
• 2 tbsps capers – optional
• Handful of Emily vegetable crisps – optional but if you can find them, amazing!
• Pepper
• Maldon salt

1. Preheat your oven to 210ºC.
2. Snap off the woody end of the asparagus spears, lay out on a baking tray, drizzle over a little olive oil, and roast for eight minutes. For more information on this, go to How to Roast Asparagus.
3. Meanwhile, make the dressing by mixing the yoghurt, mustard and honey together.
4. Cook the lentils as advised on the packet.
5. Spread over a warmed serving platter.
6. Surround with the watercress.
7. Flake over the fish.
8. Sprinkle over the capers and the Emily edible crisps if you are using.
9. Lay the roasted asparagus over artistically.
10. Drizzle over the dressing.
11. Grind over pepper, and sprinkle over the sparkling Maldon salt.
12. Serve!