Tart of lupin with crusted salmon on cumin potato puree


SOURCE: GIWA Australian Sweet Lupin Recipes


Marinade for salmon

600g      Fresh salmon llets (skin on)

20g        Lupin Flakes
1⁄2 tbs     Moroccan spices
1⁄2 tbs     Cumin

              Olive oil
              Lemon juice

              Salt and pepper

Cumin potato puree

1            Large potato cut in dice
1⁄2 tbs     Cumin, whole Olive oil


Lemon juice
Salt and pepper
Chopped parsley

Kachumber salad

100g      Red onion thinly sliced

50g        Lebanese cucumber

50g        Roma tomato
5g          Nely chopped mint

5g          Nely chopped coriander

1 tbs      Sumac


Lemon juice


200g        of puff pastry for tarts
                Fill the below stuffing                    onto the tarts

120g        Lupin grits
20ml        Olive oil
20g         Onion diced small
30g         Tomatoes chopped
20g         Spring onion chopped
1⁄2 tbs      Cumin
1             garlic cloves, peeled                     and chopped
5g           peel of marinated                         lemon, nely chopped

5ml         lemon juice
Salt and pepper


1 tbs      Roasted cumin seeds

20g        Kunafa crumbs
4            Sprigs coriander leaves


Lupin Splits

Lemon zest julienne


1.   Allow the lupin splits to soak in hot water        for 20 minutes, drain and sauté with the          onions in olive oil.


2.   Fill the pan with enough water to cover          the lupin and onions.


3.   Add the tomatoes and spring onions,              and then season with cumin, marinated          lemon, garlic, salt and pepper.


4.   Simmer until the the splits are cooked            through and the water has boiled away          leaving a porridge like mixture.


5.   Use a blender to puree this mixture nely        and then add lemon juice, salt and                  pepper to taste. To make the texture              even more smooth and creamy, a little            more olive oil may be added.


6.   Roll out the puff pastry until thin, prick            with a fork, cut into small lozenges

      (broad strips) brush with butter and then        bake until golden brown and allow to              cool.


7.   Pipe out or spread lupin stuffing onto              tarts.

Recipes : GIWA Australian Cookbook

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