Lentil Pancakes with Salmon and Yoghurt
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 6 h. 39 min.
Ready in
Ingredients
for
4
- For the yoghurt mix
- 1 cup Greek yogurt
- ⅞ cup Sour cream
- For the biscuits
- ⅔ cup le puy Lentils
- ½ handful fresh Dill (chopped)
- 2 Tbsps all-purpose flour
- ¼ tsp Cumin powder
- 1 Tbsp butter
- 2 Tbsps vegetable oil
- 9 ozs smoked Salmon (sliced)
- 4 tsps Salmon roe
- To garnish
- Arugula
Preparation steps
1.
Mix 200 g yoghurt with the sour cream and season lightly with salt. Place in a sieve lined with muslin, cover with clingfilm, suspend over a bowl and let drain overnight in the fridge.
2.
Place the lentils in a bowl with 1 litre cold water and soak for 3-4 hours. Drain, reserving approx. 100 ml of the soaking water, and purée the lentils in this water.
3.
Mix the dill into the lentils with the flour and the remaining yoghurt. Season with salt, ground black pepper and cumin.
4.
Heat the butter and oil in a non-stick pan. Place small portions of the lentil dough into the hot fat, press flat with a spoon and fry for approx. 2 minutes on each side.
5.
Squeeze the yoghurt mix in the cloth to remove as much liquid as possible. Place the lentil biscuits on plates and top each with a spoonful of yoghurt mix, a slice of salmon and a little salmon roe. Grate black pepper over and garnish with rocket to serve.
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