Lentil pancakes with smoked salmon and crème fraîche

Name: Lentil pancakes with smoked salmon and crème fraîche
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 8 to 16 servings
Ingredients: ½ cup minced chervil; 2 shallots, peeled and minced; ⅓ cup heavy cream; ½ cup minced parsley; About ¼ cup neutral oil, such as canola or grapeseed; 1 cup crème fraîche; About ¼ cup neutral oil, such as canola or grapeseed; About ¼ cup neutral oil, such as canola or grapeseed; 8 ounces smoked salmon, thinly sliced; 1 small leek, trimmed, well washed, and roughly chopped; 1 onion, peeled and roughly chopped; 1 stalk celery, roughly chopped; 8 ounces small green lentils, rinsed and picked through; 2 bay leaves; 3 sprigs thyme; 1 teaspoon chopped garlic; 1 carrot, peeled and roughly chopped; ½ teaspoon baking powder; ¼ cup flour; 2 eggs; 20 leaves tarragon

Preparation info

Makes
8 to 16
servings

Difficulty
Medium
Ready in
1 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These mysteriously flavored pancakes are a great foil for any cool mixture, from sour cream and caviar to chopped tomato salsa. They should be warm when you serve them, but need not be hot.

Ingredients

8 ounces small green lentils, rinsed and picked through
1 stalk celery, roughly chopped
1</

Fish course
Pescatarian
Breakfast
Brunch

Method

Combine the lentils, celery, onion, leek, carrot, garlic, thyme, and bay leaves in a saucepan with water to cover. Bring to a boil over medium-high heat, then turn the heat to medium-low and cook, stirring occasionally, until the lentils are tender, 30 to 45 minutes. (Add more water if necessary, but no more than you need.)
Remove the thyme and bay leaves; drain t