TARTALETS WITH CAVIAR MINTAK CHEESE AND EGG

seafood 600 Last Update: Jul 10, 2021 Created: Jul 10, 2021 0 0 0
TARTALETS WITH CAVIAR MINTAK CHEESE AND EGG
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Prepare an exquisite and delicious appetizer for the festive table! It is very easy to prepare tartlets with pollock roe - a minimum of effort and time, budget products ... And the result is a beautiful, tasty and sophisticated appetizer. It looks very nice on the table and is usually loved by guests for its interesting taste.

Ingredients

Directions

  1. You can take ready-made tartlets for the dish, or you can cook them yourself. In general, any will do, but I suggest using waffle. Personally, I and my loved ones like the appetizer placed in waffle tartlets a little more than in the sand ones. Who knows, maybe things will be different in another family! :)
  2. So, the tartlets must be purchased in advance. If yes, let's start cooking! By the way, it won't take long.
  3. We wash it under running water and put the quail eggs in a saucepan. Fill them with water, which is lightly salted. put the saucepan over medium heat and bring the liquid to a boil. Cook the eggs for 5 minutes, and then put the saucepan with the eggs under running cold water. We hold for a minute, after which we remove the eggs from the water, wipe with a towel and clean. Next, let the eggs cool completely, you can cut them in half to speed up the process.
  4. We wash the lettuce leaves, rinse them with boiled or filtered water and lay them out on a clean and dry towel. Lightly blot the leaves on top, let them dry while the quail eggs cool.
  5. In a small bowl, combine salted (canned) pollock roe and a small amount of curd cheese. We mix everything well.
  6. Next, three cooled eggs on a fine grater, then put them in a bowl to the curd-caviar mixture. We mix everything well again. We taste it and add salt if necessary and desired.
  7. Next, we put the filling in the refrigerator if the appetizer is planned to be served a little later. Waffle tartlets are thin enough and can get damp if left in for too long. That is, the waffle tartlets should be stuffed just before serving the appetizer on the table.
  8. If the feast begins, we fill the tartlets with the prepared filling, having previously covered with a leaf of lettuce (or half, if the tartlets are small). We then decorate each tartlet on top to taste, for example, with a sprig of fresh herbs (dill, parsley, thyme), a slice of brightly colored bell pepper, for example, red or yellow, cranberries or lingonberries. It all depends solely on the imagination of the culinary specialist and the products at hand!
  9. All is ready! Culinary masterpieces!

TARTALETS WITH CAVIAR MINTAK CHEESE AND EGG



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Prepare an exquisite and delicious appetizer for the festive table! It is very easy to prepare tartlets with pollock roe - a minimum of effort and time, budget products ... And the result is a beautiful, tasty and sophisticated appetizer. It looks very nice on the table and is usually loved by guests for its interesting taste.

Ingredients

Directions

  1. You can take ready-made tartlets for the dish, or you can cook them yourself. In general, any will do, but I suggest using waffle. Personally, I and my loved ones like the appetizer placed in waffle tartlets a little more than in the sand ones. Who knows, maybe things will be different in another family! :)
  2. So, the tartlets must be purchased in advance. If yes, let's start cooking! By the way, it won't take long.
  3. We wash it under running water and put the quail eggs in a saucepan. Fill them with water, which is lightly salted. put the saucepan over medium heat and bring the liquid to a boil. Cook the eggs for 5 minutes, and then put the saucepan with the eggs under running cold water. We hold for a minute, after which we remove the eggs from the water, wipe with a towel and clean. Next, let the eggs cool completely, you can cut them in half to speed up the process.
  4. We wash the lettuce leaves, rinse them with boiled or filtered water and lay them out on a clean and dry towel. Lightly blot the leaves on top, let them dry while the quail eggs cool.
  5. In a small bowl, combine salted (canned) pollock roe and a small amount of curd cheese. We mix everything well.
  6. Next, three cooled eggs on a fine grater, then put them in a bowl to the curd-caviar mixture. We mix everything well again. We taste it and add salt if necessary and desired.
  7. Next, we put the filling in the refrigerator if the appetizer is planned to be served a little later. Waffle tartlets are thin enough and can get damp if left in for too long. That is, the waffle tartlets should be stuffed just before serving the appetizer on the table.
  8. If the feast begins, we fill the tartlets with the prepared filling, having previously covered with a leaf of lettuce (or half, if the tartlets are small). We then decorate each tartlet on top to taste, for example, with a sprig of fresh herbs (dill, parsley, thyme), a slice of brightly colored bell pepper, for example, red or yellow, cranberries or lingonberries. It all depends solely on the imagination of the culinary specialist and the products at hand!
  9. All is ready! Culinary masterpieces!

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