SALMON & PASSIONFRUIT CROUSTADES
WHAT ARE THEY?
Sesame seed tartlets filled with passionfruit mascarpone cream and salmon tartare marinated in passionfruit and fresh ginger, served cold.
TIME TO MAKE
Preparation: 1 hour
Cooking: 15–20 minutes
Resting: overnight
EQUIPMENT
Piping bag (plain 10 mm nozzle)
Plain round cookie cutter (5 cm diameter)
Rolling pin
Tart rings or silicone moulds (3–4 cm diameter and 2 cm deep)
VARIATION
Replace the passionfruit with an aromatic herb: chives, dill or tarragon.
ADVICE
When buying passionfruit, choose the wrinkled ones, as this is a sign of ripeness.
TECHNIQUES TO MASTER
Cutting in brunoise and mirepoix
ORGANISATION
3 months before | Make the croustades and freeze uncooked.
1 day before | Cook the croustades. Collect the pulp from the passionfruit. Mince the ginger.
On the day | Make the passionfruit mascarpone cream.
10–15 minutes before | Marinate the salmon. Plate up.
MAKES 25
1 SESAME SEED CROUSTADES
125 g plain flour
2 g salt
20 g sesame seeds
60 g (¼ cup) unsalted butter,
cut into small cubes
5 g white vinegar
30 g water
2 FILLING
75 g passionfruit (about 2–3 fruit)
30 g fresh ginger
1 organic lemon
50 g mascarpone
75 g whipping cream (35 per cent fat)
salt
250 g salmon fillet
20 g olive oil
1 Make a shortcrust pastry with seeds following the method, replacing the poppy seeds with the sesame seeds. Take the pastry out of the refrigerator 30 minutes before using. Roll out to 2 mm thick. Prick the dough all over with a fork. Cut out discs using a 5 cm cookie cutter.
2 Line 3–4 cm silicone moulds or tart rings with the pastry discs and leave overnight to rest, ideally in the freezer or in the refrigerator.
3 Preheat the oven to 170°C. Bake the tart shells for 15–20 minutes. Allow to cool.
4 Cut the passionfruit in half. Remove the pulp and seeds using a teaspoon, leaving behind the membranes to which the seeds were attached. Set aside in the refrigerator.
5 Peel the ginger with a vegetable peeler and cut in brunoise dice. Set aside 10 g in the refrigerator. Massage the lemon, then squeeze one half. Set the juice aside in the refrigerator.
6 Whisk the mascarpone with the cream and a pinch of salt. Fold in half the passionfruit pulp and adjust the seasoning. Transfer to a piping bag and set aside in the refrigerator.
7 To prepare the salmon, cut it in mirepoix dice.
8 Add the lemon juice, a pinch of salt, half of the remaining passionfruit, the chopped ginger and the olive oil. Mix, then cover with plastic wrap and refrigerate for 10 minutes.
9 Pipe the mascarpone cream into the croustades to three-quarters full. Add 1 tablespoon salmon tartare and top with the remaining passionfruit and ginger. Serve straight away.
