Marinated Lentils on Blini

Ingredients

• 1 lb (500 g) whole red lentils, cooked and drained
• ½ cup (125 mL) white balsamic vinegar
• ¼ cup (60 mL) extra virgin olive oil
• 2 Tbsp (30 mL) fresh thyme, picked
• ½ cup (125 mL) black olives, pitted and minced
• 1 ½ cups (375 mL) buckwheat flour
• 2 tsp (10 mL) granulated sugar
• ½ tsp (2 mL) kosher salt
• ½ tsp (2 mL) baking powder
• ¼ tsp (1 mL) baking soda
• 2 cups (500 mL) buttermilk
• 2 Tbsp (30 mL) ghee, melted
• 2 large eggs, divided into yolks and whites
• 1 Tbsp (15 mL) canola oil
• 1 ½ cups (375 mL) crème fraiche
• 2 tsp (10 mL) lemon zest
• 1 Tbsp (15 mL) lemon juice