Blinis with Trout and Lentils

Blinis with trout and lentils Remove peel from potatoes, make, steam and press through a press.

Cool slightly, then knead together with flour, eggs, slightly warmed butter, salt and nutmeg.

Then form small flat pancakes, called blinis. Place the blinis on a floured work surface and fry them in butter in a coated frying pan until crispy.

Cook washed lentils in salted water, drain, then stir through with shallots and parsley. Season with lemon, pepper & salt and olive oil. Warm the trout fillets slightly in the oven.

To serve, place the trout fillets on a plate, add the lentils and blinis and a little warmed yogurt.

It goes well with a wine from the Baden region, namely a cuvee of Chardonnay or Burgundy.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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