Smoked Salmon and Lentil Salad Recipe

Combine water lentils and bouquet garni in a large saucepan; bring to a boil. Cover reduce heat to low and simmer until lentils are tender but still firm and there is only a little excess cooking liquid in the pan about 20 minutes. Remove from the heat and let lentils cool in the pan. Discard bouquet garni.

Cut salmon into small strips no longer than 1/2 inch long. Place in a large bowl with onion and chives. Add cooled lentils.

Whisk olive oil vinegar mustard salt and pepper together in a small bowl. Add to the lentil mixture and stir until well combined. Serve immediately or refrigerate until flavors have blended 2 to 3 hours.