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Beluga Lentil Caviar on Buckwheat Blinis
These little bite-sized morsels are a snap to make. Traditionally, blinis are made with yeast and left to rise. We simplified the recipe using baking powder and soda. Plus, we added some buckwheat flour to make them a little nuttier. These delicious mini pancakes are the perfect foundation for any topping.
Prep
10 min
Cook
20 min
Servings
25 blinis
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Ingredients
Topping
- 1/2 cup (125 mL) dry black beluga lentils
- 1/4 tsp (1 mL) kosher salt
- 1/2 red bell pepper, seeded and finely minced
- 1/4 cup (60 mL) finely minced red onion
- 1/2 cup (125 mL) plain thick yogurt
- 1 Tbsp (15 mL) capers, rinsed and drained
- 1 tsp (5 mL) za’atar (see tip)
- 1/4 cup (60 mL) chopped fresh chives
Blinis
- 1/2 cup (125 mL) unbleached all-purpose flour
- 1/2 cup (125 mL) buckwheat flour
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) kosher salt
- 3/4 cup (180 mL) regular milk, or unsweetened nondairy alternative
- 1 large organic egg
- 2 Tbsp (30 mL) extra-virgin olive oil, plus extra for greasing pan
- 1/2 tsp (2 mL) lemon juice
Nutrition
Per serving:
- calories 36
- protein 1g
-
fat
1g
- saturated fat 0g
- trans fat 0g
-
carbohydrates
5g
- sugars 1g
- fibre 1g
- sodium 73mg
Includes topping.
Directions
01
In fine-meshed sieve, rinse lentils, removing any tiny stones and debris. In small saucepan, bring 2 cups (500 mL) water and 1/4 tsp (1 mL) salt to a boil. Add rinsed lentils. Reduce heat to medium and cook, uncovered, for 15 minutes, or just until lentils are tender but still hold their shape. It’s best to be slightly undercooked. Drain well and transfer to medium-sized bowl. Add red pepper and onion and gently fold together. Set lentils aside to cool while making blinis.
02
In medium-sized bowl, combine all-purpose and buckwheat flours, baking powder, baking soda, and salt. Stir to blend. In small bowl, whisk together milk, egg, oil and lemon juice. Add to dry ingredients and stir until smooth.
03
Line baking sheet with parchment and set aside. Lightly brush large nonstick frying pan with a little oil. Heat pan over medium just until a drop of water bounces when added.
04
Drop batter, 1 Tbsp (15 mL) at a time, into hot frying pan, leaving space in between. You want batter thin enough so each blini will spread out to about 2 in (5 cm) in diameter as it cooks. If batter appears too thick, whisk in a tiny splash of additional milk.
05
Cook blini until bubbles form on the surface, about 1 to 2 minutes. Then flip with thin spatula and continue to cook for 1 more minute, until light golden brown. Transfer to lined baking sheet in single layer. Add a piece of parchment between layers as needed. Cover and set aside. Blinis can be refrigerated up to a day.
06
To serve, top blinis with equal amounts of yogurt, lentil mixture, capers, a pinch of za’atar, and a sprinkling of chives.
