Spicy Yellow Split Pea Puree with Smoke Herring

Ingredients:

For the Fava dip:
1 tea-cup of yellow split peas
3 tea-cups of water
1 large yellow onion, grated
1 bay leaf
1 pinch of ground cumin
1 small hot pepper, finely chopped (without the seeds) salt
1/3 tea-cup of olive oil
To serve:
1 smoked herring
1 lemon, the juice
1 white onion, finely chopped
olive oil to drizzle

Instructions:

Ingredients (for 4 people as a main or 6 as a meze)

Clean the herring and cut in large pieces. Put in a plate, drizzle with the lemon juice and leave aside until the serving time.

In a spacious pot warm 1 tbsp of the oil on medium heat and sauté the fava and the onion for about 3 minutes, constantly stirring with a wooden spoon.

Add in the pot the water, the cumin, the bay leaf, the pepper and plenty of salt. Turn the heat to medium-low, cover with the lid and cook frequently stirring with the wooden spoon.

When the fava almost looks like a purée take off the heat and leave aside to cool down. Add in the pot the rest of the oil, discard the bay leaf and stir with the spoon very well.

Serve on each plate plenty of fava dip garnishing on top with the chopped onion, place a couple of herring pieces on the side and drizzle on top with the oil.

From amateurcookprofessionaleater.blogspot.be