Bright and festive tartlets with fish filling and edible pearls in shells which are made of puff dough.
Recipe of making tartlets "pearls"
- Puff yeast dough - 200 g
- Yolk egg - 1 pc
- Flour wheaten - 1 tbsp
- Eel (smoked) - 100 g
- Cheese - 100 g
- Avocado - 1 pc
- Mayonnaise - 2 tsp
- Cheese hard - 30 g
- Red caviar (salmon, variant) - 40 g
- Olives green (option) - 4 pcs.
- Black olives (pitted) - 9 pcs.
|Defrost the puff dough, lightly sprinkle with flour, roll out. Cut the future shell with the form. |
|On one side press with two fingers, so that when baking from this side, the dough rises less. |
|Make light fan cuts with the knife, imitating the shell. |
|Put on a greased baking sheet, anoint with whipped egg yolk. Bake at a temperature 190-200 gr for 15-20 minutes, until it blushes. Cool down. |
|Meanwhile, prepare the filling. Cut the avocado cut in half, take out the pulp with a spoon. Take out the bones from the eel. Grate the hard cheese grate n a large grater. |
Grind in the blender the eel, cream cheese and avocado pulp, add mayonnaise.
|Open the tartlets with the knife very carefully without cutting to the end. |
|Fill the cooked pasta, sprinkle with grated cheese, decorate with a black pearl-olive. |
|As an option, I made a stuffing: cream cheese + olives, sprinkle with grated cheese and decorate with red caviar. |
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