IKEA Puerto Rico - Salmon, apple and chickpeas tartlet

Salmon, apple and chickpeas tartlet

Time: 2 hours and 30 minutes | Serves: 4

Carlota Villanueva, nutritionist, shares with us this simple but that takes time to elaborate, to prepare as main course.

Is intended, specially, for those celebrations and reunions with friends, because is a complete recipe, apt for celiacs, ovo-lacto-pesca-vegetarians and perfect for ketogenic diets.

Besides, the salmon with ASC certification that you will find at the Swedish Food Market, assures you high quality standards in your daily diet.

Carlota’s recommendation:
“I recommend serving it at room temperature, preserving the inside with a bit of warmth. The garnish can be a fresh salad, but I would avoid other carbohydrate.”

Ingredients for the base

100 g. of boiled chickpeas
400 g. of peeled pumpkin
20 g. of chickpea flour
75 g. gluten-free oat flakes Iodized salt
Black pepper
1 g. of grained cumin
5 ml. of AOVE

Preparation

First, we cook the pumpkin for 6 minutes in the microwave at maximum power, in a suitable silicone mold.
Once it’s cooked, we put it in the whisk glass without water. We add the AOVE, the oat flakes and flour. We whisk it. If it turns dense, we add a little of water that we used to cook the pumpkin with the boiled chickpeas. We whisk it.
We add salt, pepper, and cumin.
We grease the mold with AOVE and put the mix in.
We put it in refrigeration for 2 hours.
Lastly, we put the mold with the base inside the oven with the heat function in the upper and lower area for about 10 or 12 minutes.

Ingredients for the filling

85 g. of peeled green apple
500 g. of SJÖRAPPORT salmon fillets
85 g. of zucchini
85 g. of leek
35 g. of saltless butter
100 g. of boiled chickpeas 3 eggs
100 g. of LÄCKERGOM lemon and dill sauce

Preparation

Defrost 250 g. of salmon fillets and cut them in dices of 2x2 cm. Reserve them.
We cut the leek in rings, and then the zucchini and the apple in dices.
In a pan with medium heat, we melt 25 g. o butter (it must be the first ingredients since it’s not humid). After 4 or 5 minutes with low heat, we add the zucchini and the apple. We cook it with low heat for 5 minutes.
We add the chickpeas and stir slowly to avoid the skin of the chickpeas from separating. We remove it from the heat.
In another pan, with the remaining butter, we cook the salmon until it cooks approximately to ¾ (the heat of the oven will complete its cooking).
We whisk the eggs in a bowl and reserve them. We add the dill and lemon sauce, and we whisk it again to mix it. We add the already goldened salmon, stir a little bit and add (still warm) the mix of leek, zucchini, and apple with the chickpeas. We stir carefully.
We put it over the already cooked base and put it again inside the oven to 200ºC for 18 minutes. We take it out of the oven, wait for it to temper and then serve it.