Lentil Pancakes with Smoked Salmon and Crème Fraiche
The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours ahead of serving.
- Yield:
48 pancakes (12 Servings)
Ingredients
- 1/4 cup lentil du puy
- 1-1/3 cups all-purpose flour
- 1/2 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons sugar
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups buttermilk
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1 pound smoked salmon, sliced
- 6 tablespoons crème fraiche
- 6 chives, cut into 1/4-inch pieces
Directions
- Cook lentils according to package directions; drain.
- Combine the flour, cornmeal, baking powder, baking soda, sugar, cumin, salt and pepper in a medium bowl. Combine the buttermilk, egg, and butter in a separate bowl. Stir the buttermilk mixture into the flour mixture until smooth. Batter will be slightly thick. Gently fold in lentils.
- Heat a large nonstick skillet over medium. Drop batter 1 tablespoon at a time into skillet. Cook pancakes until the tops are just covered with a few bubbles and the edges are set, about 2 minutes. Turn and cook until browned, about 2 minutes longer. Transfer to a baking sheet and repeat with remaining batter.
- To assemble, top pancakes with salmon and 1/2 teaspoon crème fraiche; garnish with the chives. May be made advance and refrigerated up to 4 hours ahead.