Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
5 mins
Simmer the beluga lentils. Prepare the latkes. While they sear, assemble the lox, creme fraiche and capers. Alternatively, make everything ahead and reheat the latkes at the last minute. Toss the salad at the last minute.
The tiny black beluga lentil bean receives its name because of the tiny bead like caviar it looks like. I wanted to take the gorgeous beady appearance and highlight it with a reminiscent, salty, umami flavor of caviar. After simmering these lentils into goodness, you may not even miss their more expensive namesake.
Crispy shredded potato pancakes of goodness. They are easy to fry up and make ahead too— we’ll give directions for that process as well. Please note, this is a relatively small batch of latkes, the more you make the longer it will take, but they do store & reheat nicely, too.
This is less of a recipe and more of a lovely suggested trio. Always seek out Wild Salmon, either cured or smoked will work beautifully.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
