Caviar Lentil and Mackerel Salad

I've never experienced actual Beluga Sturgeon caviar.  All I have been exposed to are salmon roe or lump eggs...both of which I thoroughly enjoy.  I don't particularly care for tarama, which is strange since that's what is most accessible in these parts.
These black lentils are known as Beluga lentils due to their shiny black color.  They lose a bit of that color during cooking, but are full of flavor and distinguishable from other lentils.  I usually do lentils Indian style, but I was told these are great cold, and I could trust my composed salad making instincts to bring the best out of this veg caviar.
You may not see it, but I laid them on a bed of grated carrots, then surrounded the arrangement with sliced tomatoes, basil, and feta.
Finally I placed some mackerel filets over the top, which made some nice volume in the plate that may not be noticeable, but which I greatly appreciated.
Serves 2-3
Ingredients
Caviar Lentils:
6 oz (18cL) dried black lentils, rinsed
plenty of water
drizzle extra special olive oil
pinch of fleur de sel
few cracks black pepper
juice from 1/2 lime
1/2 tsp cider vinegar
1 diced shallot
Grated Carrots:
2 large carrots, peeled and grated
1 large clove garlic, grated
1 Tbsp extra special olive oil
juice from 1/2 lime
pinch fleur de sel
few cracks black pepper
Toppings:
1 juicy vine tomato, sliced and halved
crumbled feta
few basil leaves
naked grilled or steamed or canned mackerel
Directions
1.  Cook the lentils in plenty of water until bite tender, but not mushy.  I'd say about 20 minutes simmering, but do the taste test to be sure.
2.  Rinse under cold water to cool, then toss (or shake) with the other "Caviar Lentils" ingredients.
3.  Toss or shake the "Grated Carrots" ingredients together.
4.  Arrange everybody nicely in your plate.

Each item has its place, make sure you don't get confused in the placement.
Through the course of your life or meal, all the ingredients will mix together, infusing your mind and body with ultimate delight.  During this time, each ingredient will lose it's individual purpose, but will serve you for the greater good.

That Mackerel has absolutely no idea it would be paired with caviar.. but it is enjoying the moment so much, it is blinded by love...
One day I will experience and enjoy real Beluga Sturgeon Caviar, but that day, I will be the producer..
Why worry about tomorrow when you can enjoy today?