Tart of lupin with crusted salmon on cumin potato puree
SOURCE: GIWA Australian Sweet Lupin Recipes
Ingredients
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
Salt
Lemon juice
Tart
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
Garnish
1 tbs Roasted cumin seeds
20g Kunafa crumbs
4 Sprigs coriander leaves
Lupin Splits
Lemon zest julienne
Method
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.
