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1
Prepare the lentils: Rinse lentils and sort carefully, discarding any pebbles you may find.
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2
In a medium-size saucepan, melt the butter over medium-low heat.
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3
Add the carrot, onion, celery and leek and cook, covered, stirring occasionally, until soft, three to four minutes.
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4
Add the lentils, bouquet garni, chicken stock or water and wine.
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5
Bring to a boil, reduce heat and simmer until tender, about 40 minutes.
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6
Season with salt and pepper, discard bouquet garni and keep lentils warm.
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7
Prepare the horseradish cream: In a small saucepan, combine the cream and the horseradish and simmer gently until mixture is well blended.
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8
Keep warm.
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9
Cook the bacon: Place the bacon in a large skillet.
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10
Using no additional fat, turn the heat to medium-high and cook, turning and stirring frequently, until crisp.
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11
Pour off and discard the fat.
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12
Drain the bacon on paper towels and set aside.
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13
Cook the salmon: Brush a ribbed cast-iron stove-top grill with oil.
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14
Heat over medium-high heat.
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15
Season salmon with salt and pepper on both sides.
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16
Grill fish just until the flesh turns opaque and is still resilient, not soft or overly tough, about four minutes per side, depending upon the thickness of the fish.
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17
(The fish may also be grilled under a broiler or on an outdoor grill.)
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18
Using a slotted spoon, divide the lentils among four heated dinner plates.
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19
Place a piece of salmon on top and spoon the sauce all around the lentils.
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20
Sprinkle the salmon with the bacon and shower each plate with herbs.
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21
Serve immediately.
