When I saw the recipe schedule for this month I was very excited - great choices - but also knew that I wouldn't be able to make this week's recipe before Friday. So this will be a very short post. The combination of salmon and lentils sounded strange to me the first time I heard it, but I've been using Sara Moulton's recipe for a while now. It calls for pancetta, but I always use her recommended substitution of smoked salmon, and also calls for vinegar and mustard. I love it. I think the mustard really balances out the richness of the fish. I didn't think Dorie's recipe had as nice of a flavor. What saved it for me was the truffle oil. I absolutely love truffle oil, and also used this as an excuse to use some of the truffle salt that I brought back from Oregon. With these ingredients we certainly enjoyed the dish, but I don't think it would've had enough flavor without them.
To see what other FFWD bloggers thought of the recipe, go here.