First, start cooking the lentils – green ones are good, and if you can get the Puy variety, that’s even better. Heat a little olive oil
in a saucepan and fry a finely chopped shallot for a few minutes, then add in lentils together with enough water to cover the lentils by
a cm. Bring to a boil and simmer for 20 minutes or so, until they are almost cooked but not mushy and most of the liquid has been absorbed.
Wash the samphire to remove any salty residue and stir into the lentils and continue cooking for another 5 minutes. Meanwhile, Remove the skin
from fillets of loch trout (or sea trout) and wrap in strips of smoked pancetta. Fry on both sides in hot olive oil until browned and crispy.
Just before serving, stir a Tbs of washed capers into the lentils, spoon onto warm plated, top with the trout and accompany with a wedge of lemon.