Salmon and caviar tartlets
Instructions
Sprinkle the salmon fillet with 2 tablespoons of salt, sugar and Dill sprigs.
cover and allow to marinate for 5 hours in refrigerator, then clean the marinade and keep it covered in the fridge (you can do it the day before).
For small pastries, knead the flour with chopped soft butter, 80 g of water, a pinch of salt, a tablespoon of sugar and a little chopped aromatic; Let stand for 30 minutes the dough in the fridge, then roll out to 3 mm thick and covered with stencils for 36 small pastries it; fill of pulses and infornateli at 190 degrees for 18 minutes.
Meanwhile, slice the potatoes and half an onion, raccoglietele in a saucepan, cover with water and milk, add salt, pepatele and Cook, uncovered, until all the liquid has been absorbed.
mash, then, without removing them from the Pan and when done (as a mashed) with 3 tablespoons of cream, just as wine, a tablespoon of mayonnaise, chopped chives and a tablespoon of smoked salmon, chopped.
Liberate the small pastries from legumes, fill with the mashed potatoes, guarnitele with slices of marinated salmon and--with a teaspoon of caviar Italian.
Ingredients and dosing for 12 persons
- For the dough pastries:
- 300 g of flour
- 150 g of butter
- Sugar
- Chopped aromatic (thyme, marjoram, parsley)
- Salt
- For cooking in white:
- Pulses
- For the filling:
- 1000 g of fresh salmon fillet
- 600 g of potatoes
- Sugar
- Onion
- Mayonnaise
- Smoked salmon
- Italian caviar
- Chives
- Dill
- Cream
- Milk
- Dry white wine
- Coarse salt
- Climbs
- Pepper