Servings:
6
Prep time:
25
Cooking time:
30
INGREDIENTS
- 12 slices of black bread
- 3 radishes
- 1 handful of fresh sprouts
- 1 sprig of dill
- For the patè:
- 150 g tofu
- 120 g decorticated red lentils
- 2 lemons
- 2 tablespoons of pickled capers
- 1 teaspoon of mustard
- half clove of garlic
- 1 handful of parsley
- 1 tablespoonf of soy suace
- extra virgin oilve oil
- salt
- pepper
INSTRUCTIONS
- Rinse the lentils, pour them in a large pot and cover with 400 ml of water. Bring to a boil and cook over low heat for 30 minutes or until they are tender and the cooking stock will be almost dry. Let it cool.
- Grate almost all the rind of the lemons and then squeeze them.
- Combine the cooled lentils and all the other ingredients of the pate in the blender: grated rind and a good part of the lemon juice, tofu, capers, mustard, garlic, parsley, soy sauce, 3 tablespoons of oil, salt, pepper. Blend until a smooth and homogeneous cream is obtained. Adjust it, according to your tastes, of salt and lemon juice.
- Toast lightly the slices of bread and cut them into regular pieces. Then spread the bread with the patè and garnish the canapés with lemon slices, dill (or fennel), sprouts and radishes cutted into rounds. Serve immediately.
