Ingredients 200ml/7fl oz olive oil 1 red onion, finely chopped 1 garlic clove, crushed 125g/ 4½oz puy lentils, cooked according to packet instructions 125g/4½oz split yellow peas, cooked according to packet instructions 1 tbsp Dijon mustard 100ml/3½fl oz malt vinegar salt and freshly ground black pepper 50ml/1¾fl oz walnut oil 100g/3½oz walnuts,chopped 1 tbsp chopped fresh mint 1 tbsp chopped fresh parsley 4 x150g/5½ oz hot-smoked trout fillets bunch watercress 1 x 150ml/5fl oz pot sour cream Preparation method 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.