Blinis with Puy green lentil flour, red cabbage and smoked salmon

Le Puy green lentils have a special flavor for me, since my parents were producers. I know very well the constraints of nature, the vagaries of yields, the requirements of the AOP and all the work it takes to obtain these pretty little green seeds. That’s why I love them!
The unmissable dish is of course the lentil savory. Personally, I’m not a big fan of this kind of preparation.
I much prefer to eat them in salads. Red onion, a good dose of wine vinegar and it’s delicious.

In Le Puy, you can also easily find green lentil flour which is used both savory and sweet. Besides, I had offered you delicious and original financiers with green lentil flour.
On the other hand, I recognize that it is not easy to find this flour elsewhere than in Le Puy. That’s why I make it myself with the Thermomix. The result is perfect.
It brings an irresistible little taste and a pretty green color to different preparations.

I made blinis.
This is the kind of product that we buy too often in supermarkets, when it is extremely simple to make them yourself and so much better. These Puy green lentil flour blinis can be served as an aperitif or with a salad. They go wonderfully with smoked salmon.
I chose to serve them with a red cabbage salad, which brings even more color and crunch.

Blinis with Puy green lentil flour, red cabbage and smoked salmon:

Blinis with Puy green lentil flour:

250g fermented milk
90 g of Puy green lentil flour
70g T55 wheat flour
1 packet of baking powder
2 eggs
salt pepper

In a bowl, mix the flours, yeast and fermented milk.
Add the eggs. To mix together.

Let stand for about 30 minutes.

Heat a pancake pan.
Grease and pour a little dough into each cell.
Cook over low heat then turn over and cook on the other side.

Continue like this for all the dough.

Serve the blinis warm.

Salad From Red Cabbage:

1/4 red cabbage
2 tbsp cider vinegar
1 tbsp olive oil
salt pepper

Cut the cabbage as thinly as possible. On the mandolin, it’s even better.
Toss cabbage with vinegar, oil, salt and pepper.

Book cool.

Serve the salad and the blinis with smoked salmon, heavy cream and a few cumin seeds.

For an aperitif, simply present small blinis with a few strips of coleslaw, a little cream, a piece of smoked salmon and a few cumin seeds.

To finish: the green Puy lentils can be reduced to flour with a good blender. At the Thermomix, it will take a few tens of seconds at maximum speed. You could also use a coffee grinder, but I haven’t tested it.
Otherwise, you can use a simple green lentil flour, which is easily found in organic stores.

I use a pancake pan. There are also more or less large silicone cavities that are placed in the pan. It’s very practical, and you get pretty regular and well-inflated blinis.
It is also quite possible to make them without, by simply pouring a little batter into a pan.

I will have the pleasure of presenting this recipe to the public of the Abbaye St Léger during thee culinary blog fair which will take place this weekend in Soissons. I will be accompanied by Speedwell, Stephanie and Julie. We are going to prepare an Auvergne aperitif which promises to be really very nice and rich in flavors.
The general public program is to be consulted here.

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