Lentil Patties with Salmon and Yogurt Dollop

Ingredients

• 130 g Puy lentils
• 0.5 handful fresh dill
• 2 tbsp flour
• pepper (ground)
• 0.25 tsp ground cumin
• 1 tbsp butter
• 2 tbsp plant oil
• 250 g smoked salmon (slices)
• 4 tsp salmon caviar
• Rucola (for garnish)

Instructions

1. 1.

   Whisk 200 g yogurt with sour cream and lightly salt. Place in a sieve lined with a cheesecloth, cover with cling film, hang over a bowl and let drain overnight in the refrigerator.

2. 2.

   Soak lentils in a bowl with 1 liter cold water for 3-4 hours. Then drain, reserve about 100 ml of soaking water and puree the lentils with it.

3. 3.

   Wash dill, shake dry and finely chop. Mix with flour and remaining yogurt into the lentils and season with salt, pepper and cumin.

4. 4.

   Heat butter with oil in a non-stick pan. Drop small spoonfuls of the lentil batter into the hot fat, flatten with a spoon and fry each side for about 2 minutes.

5. 5.

   Squeeze the yogurt through the cloth to remove excess liquid. Arrange the finished lentil patties on plates. Top each with a dollop of yogurt, a slice of salmon and a little caviar. Sprinkle pepper and garnish with rucola before serving.