ingredients

50 g of beluga lentils
1 or 2 red radishes, about 100 g
Oleic sunflower oil "special cooking"
20 g of raw milk butter

For blini dough
100 g of buckwheat hulled
1 whole egg
The zest of 1 organic lemon
1 pinch of unrefined fine salt
1 tbsp. to s. toasted walnut oil
1 tbsp. to c. a mixture of dried flowers

Steps

Step 1

4 days in advance, soak the beluga lentils for a few hours, then germinate them in a colander placed in a casserole and covered with a lid. Rinse twice a day to rehydrate the seeds constantly.

2nd step

The same day: in a pan, lightly roast the buckwheat seeds. Place them in a container and cover them with warm water, up to 1 cm above their level. Cover and allow to swell for at least 6 hours at room temperature. Then place the buckwheat in the bowl of a robot with a lid, add the whole egg, lemon zest, walnut oil, salt and mix to obtain the consistency of a thick donut dough. Dispose in a container, add the flowers and mix. Rectify the seasoning.

Step 3

Brush the radishes, slice them with a mandolin. Cook 8 blini over low heat, approx. 3 min on each side, in a skillet lightly greased with sunflower oil. Let them warm on a rack. Spread the butter on 4 of them, place the radish slices in a rosette, sprinkle with fleur de sel and sprouted lentils. Close with the other 4.