Bright and festive tartlets with fish filling and edible pearls in shells which are made of puff dough.
Recipe of making tartlets “pearls”
Ingredients
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Puff yeast dough – 200 g
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Yolk egg – 1 pc
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Flour wheaten – 1 tbsp
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Eel (smoked) – 100 g
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Cheese – 100 g
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Avocado – 1 pc
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Mayonnaise – 2 tsp
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Cheese hard – 30 g
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Red caviar (salmon, variant) – 40 g
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Olives green (option) – 4 pcs.
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Black olives (pitted) – 9 pcs.
Categories
- Sandwich
- Snack
Directions
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1
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Defrost the puff dough, lightly sprinkle with flour, roll out. Cut the future shell with the form. | |
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2
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On one side press with two fingers, so that when baking from this side, the dough rises less. | |
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3
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Make light fan cuts with the knife, imitating the shell. | |
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4
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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. | |
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5
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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. |
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6
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Open the tartlets with the knife very carefully without cutting to the end. | |
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7
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Fill the cooked pasta, sprinkle with grated cheese, decorate with a black pearl-olive. | |
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8
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As an option, I made a stuffing: cream cheese + olives, sprinkle with grated cheese and decorate with red caviar. |
