For 4 people

6 tablespoons of green lentils from Puy

15 tablespoons of water (two and a half times the amount of lentils)

1 egg

1 pinch of turmeric

1 pinch of salt
Ground pepper

3 slices of smoked salmon

6 squares of Kiri® (or Petit Billy® type goat cheese)

Sunflower oil

Blend the raw lentils until they are reduced to a kind of flour. Rehydrate them with the indicated amount of water - for 1 hour.

Blend the lentils again (with the water), then add the egg and blend again until you have a smooth, semi-thick paste. Season with pepper, salt and turmeric.

Heat a small, lightly oiled skillet, and pour a ladleful of batter. Spread (as for pancakes and patties) and cook for a few minutes, until the top is "set", then gently flip it over, and cook the other side - 2 minutes. Set aside and repeat until all the dough is used up.

Spread each pancake with a little fromage frais (which I put in the microwave for 15 seconds to soften it), place a half slice of smoked salmon on top and fold the pancake in half. Do the same for each pancake.

Serve hot, warm or cold, as you wish... with a lamb's lettuce salad.

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