Tartlets with Cream Cheese, Avocado and Red Fish
by Editorial Staff
Beautiful tartlets with red fish and cream cheese with avocado and lemon juice will decorate the New Year’s festive table and whet your appetite before the main course. The appetizer is prepared quite simply if you use ready-made tartlets. The lack of heat treatment also speeds up the process, while maximizing the nutritional value of the food.
Cook: 15 minutes
Servings: 5
Ingredients
- Salted red fish – 200 g
- Tartlets (made from shortcrust pastry) – 14 pcs.
- Avocado – 1 pc.
- Cream cheese – 180 g
- Fresh cucumber – 0.5 pcs.
- Fresh parsley – 1-2 branches
- Lettuce leaves (for serving) – 2-3 pcs.
Directions
- Wash the avocado, cut in half, remove the pit. Cut the avocado into cubes directly in the skin and spoon the pulp into a bowl with a spoon. Ripe avocados are best used.
- Wash the lemon and squeeze 1 tablespoon. a spoonful of lemon juice in a bowl of avocado.
Mash everything with a fork until smooth. - Add cream cheese to the avocado bowl. Stir everything again until creamy.
- The cream has acquired a delicate green color and a uniform consistency.
- Put the tartlets on a dish with lettuce leaves. Fill the tartlets with cream using a pastry syringe or a regular teaspoon.
- Cut the red fish into strips as thin as possible.
- Roll each strip of fish into a roll and stick into the cream on the tartlet. The result is an orange-red “rose” on a green background.
- Wash the cucumber and cut into small thin slices. Wash the parsley and shake off the water. Decorate each tartlet with parsley and cucumber slices for a more colorful appetizer.
- An original and delicious appetizer is ready. Salted fish goes well in taste with sweetish-neutral buttery avocado and slightly salty cream cheese.
Enjoy your meal!
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