Beluga Lentil Caviar With Potato Blini Recipes

BELUGA LENTIL CAVIAR ON BLINI

Steps:

• Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
• Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
• Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
• Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
• Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
• Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.

BELUGA LENTIL 'CAVIAR' WITH POTATO BLINI

Steps:

• 1 For the "caviar": Rinse the lentils
• 2 Combine them with the water, kombu and salt in a small pot over medium-high heat
• 3 Bring to a boil, then reduce the heat so the mixture is barely bubbling around the edges; cover and cook until the lentils are just tender, 20 to 25 minutes
• 4 Allow the lentils to cool in the liquid
• 5 Discard the kombu, then drain the lentils and stir in the olive oil
• 6 For the blini: Combine the potato, water and butter in a microwave-safe dish; cover and microwave on HIGH for 6 minutes, until the potato is tender
• 7 Cool
• 8 Combine the flour, baking powder, salt and sugar in a large mixing bowl
• 9 Whisk together the egg and buttermilk in a small bowl
• 10 Run the cooled potato mixture through a ricer into the bowl with the flour mixture
• 11 (If you don't have a ricer, mash very thoroughly with a potato masher or fork
• 12 ) Whisk the buttermilk mixture into the flour-potato mixture
• 13 Pour 1 tablespoon of canola or vegetable oil into a large skillet over medium heat
• 14 Once it shimmers, add batter 1 tablespoon at a time to form small pancakes
• 15 (You'll be able to fit about 5 blini at a time in a 12-inch skillet
• 16 ) Cook until bubbles form all over the blinis' surface and the blini are deeply browned on one side, 2 to 3 minutes; carefully flip and cook on the second side, then transfer to a plate
• 17 Working in batches, cook the remaining blini, adding oil to the pan between batches if it looks dry
• 18 To assemble, top each blini with crème fraîche and a teaspoon of beluga lentils
• 19 Sprinkle with coarse sea salt, if desired, and garnish with fresh dill