Serve up smoked trout with a healthy and filling salad of puy lentils, yellow peas and crushed walnuts.
Heat one tablespoon of the olive oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened.
Stir in the lentils, peas and mustard and mix until well combined.
Add the vinegar and oils, mix well and season to taste with salt and freshly ground black pepper.
Finally, add the crushed walnuts, mint and parsley. Mix gently and remove from the heat.
To serve, spoon some of the lentil mixture onto serving plates, top with the trout and watercress, and drizzle over with soured cream.
