Soak the lentils separately for about 2 hours.
Fillet the trout and remove all bones. Remove the skin. Make a 10% brine with 1 liter of water, 100 g salt, 1 tbsp sugar, 5 juniper berries and a few dill stalks. Marinate the trout fillets in it for half an hour.
Clean the leek, carrot and celery and cut them into 2 mm cubes.
Sauté the shallots in butter. Drain the champagne lentils and add to the shallots form. Season with a little salt and sugar, add the vegetable soup and make about 15 minutes. Then add the red lentils and the diced vegetables. Make another 2-3 min, season with a little salt, pepper, butter, sugar and balsamic vinegar.
Remove the trout from the marinade, rinse briefly and rub dry with kitchen paper. In the smoker box beech flour, 5 juniper berries and 1 sprig of rosemary form. Put the smoker on the kitchen stove and heat it up, then put it in the oven at 180 °C for about 8 minutes.
Take out the smoked trout fillets and arrange them on the lukewarm lentil salad.
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