Tartlets with herring. With squid filling - recipe with photo

Everything ingenious is simple, now I know for sure. Because I tried a brilliantly simple but very tasty appetizer - tartlets with herring and beets. Indeed, the ingredients are the most affordable, the cooking process is easy and fast, and the end result is such beautiful herring tartlets that they can rightfully claim to be the highlight of your holiday menu.

The only point is that I would not recommend preparing this appetizer in advance, long before serving. Or rather, you can prepare the filling for tartlets with herring - boil and grate the beets, cut the fish fillets.

But it’s best to “assemble” the appetizer just before the guests arrive, so that it does not lose its attractiveness and looks appetizing and tempting. I hope you, like me, will like these herring tartlets, and you will certainly prepare them, and then share your impressions, okay?

Ingredients:

10 pcs shortbread tartlets;
100 g herring fillet;
1 medium-sized beetroot;
mayonnaise;
lettuce leaves;
greens for decoration.

How to make tartlets with herring and beets:

We will need tartlets - small unsweetened baskets. Most often they are made from shortcrust pastry, less often from puff pastry. But in both cases, it turns out to be an excellent basis for a beautiful snack. You can buy tartlets in a store or make them yourself - it’s quite simple and doesn’t take long. For this recipe, I baked the tartlets myself, using shortcrust pastry.

Boil the beets until tender, peel and grate on a medium grater.

Place a small amount of mayonnaise on the bottom of each tartlet and, using a teaspoon or coffee spoon, carefully spread it along the walls and bottom of the tartlets.

We cover the inside of the tartlets with lettuce leaves so that they stick out coquettishly, slightly peeking out from the top of the baskets.

Carefully place the grated beets into tartlets. We don’t accept it - let it look exactly like this - easily and naturally. Take your time and proceed with caution - beets tend to stain everything they touch. So if, when filling the tartlets, some of the beets get on the side leaves of the lettuce, they will get dirty, and your appetizer will not look very neat.

Cut the herring fillet into thin strips, comparable to the size of the tartlet. In my case, the length of the strips was about 3 cm. And put 2 strips of herring in tartlets, on top of the beets.

Snacks in the form of tartlets with various fillings often appear on the holiday table. These can be fish, meat, fruit options. Today we would like to invite you to prepare tartlets with herring, egg, garlic and beet mousse. The dish turns out not only tasty, aromatic and satisfying, but also bright in appearance, and this is important for holiday snacks.

Ingredients for appetizer in tartlets with herring

Beetroot - 1 pc.
Potatoes - 2 pcs.
Herring fillet - 250 g.
100 g low-fat sour cream.
Small pickled cucumber.
Green onions.
Salt.

For tartlets

“Borodinsky” bread - 1 loaf.
Chicken egg - 1 pc.
A pinch of salt.
The same amount of cumin and sesame seeds.
Grows. oil.

Making your own tartlets

As you know, snacks and sandwiches with herring are very often made using black “Borodinsky” bread. That is why this type of bakery product is recommended for making homemade snack tartlets.

It’s very good that all the ingredients for herring tartlets can be prepared in advance. The appetizer is prepared immediately before the celebration. This saves a lot of time, and the dish turns out fresh and juicy, just cooked. Your guests will certainly note this fact.

All crusts must be cut off from black bread. The remaining crumb is kneaded in a plate. Add a chicken egg, a little salt and vegetable oil to the bread. Mix the dough. Cumin and a pinch of cumin (optional) will be used as the main spices in the dough.

Take tartlet baking pans, grease them from the inside with oil and lay out the dough. Try to place the dough so that the center is hollow. The more space left in the center of the tartlet, the more filling will fit there later.

In the molds, the dough is already sprinkled with sesame seeds. “Borodinsky” tartlets are baked for 12-15 minutes. The temperature in the oven should be 180-190 g. After baking, the tartlets should be allowed to rest and cool.

Preparing the filling

The beets are boiled, cooled and cut into large cubes. Place them in a blender and beat at maximum speed, gradually adding sour cream. The result is a light, bright beetroot mousse. For aroma and piquant taste, you can add a couple of cloves of garlic or a spoonful of horseradish while whipping.

The potatoes are boiled, cooled, peeled and cut into small cubes. Exactly the same cubes should be formed from cucumbers and herring fillets.

Place beetroot mousse inside the cooled “Borodinsky” tartlet. You can use a pastry bag or a regular plastic bag with one edge cut off. Potato cubes, cucumbers, and fish fillets are laid out on a bed of beets. The herring tartlets are sprinkled with aromatic green onions on top.

Appetizer with herring, egg and cheese

A very quick snack option - tartlets with herring and egg, decorated with fresh bright herbs.

Herring fillet - 250 g.
A bunch of green onions.
Store-bought or “homemade” tartlets.
Quail eggs (according to the number of tartlets).
Mayonnaise.
Hard cheese - 200 g.

Cooking process

Filling tartlets with herring in this recipe is prepared even faster and easier than in the first version. You can use store-bought baskets as a basis, or you can prepare tartlets from “Borodinsky” bread according to the recipe described above.

To prepare the filling, you need to cut the herring fillet into small even cubes. Add mayonnaise, a little salt, finely chopped green onions. Mix thoroughly and pour the mixture into the tartlets. Add half a boiled quail egg to each tartlet on top. You can decorate with fresh herbs (a sprig of parsley, a basil leaf or a brush of dill).

Baskets with herring are prepared very quickly. Even the most inexperienced housewife can cope with the task. Such a hearty and beloved snack disappears from the table in a matter of seconds.

And other dishes, I prepared tartlets with herring. I read the recipe from a newspaper, but it used regular eggs. I decided to make it with quail.

A snack such as sandwiches or tartlets like these will never be out of place on the table: they are eaten very quickly due to their convenience and, of course, taste. I prepared tartlets with herring, green apple and quail egg for the Christmas holiday, but in general, as you understand, this dish is universal: you can cook it whenever you want: for a birthday, for March 8th, in summer and winter . You can cook it not necessarily for a holiday. These tartlets can easily become an everyday dish. Why not? It's delicious!

So, preparing herring tartlets is quite quick and easy. One of the advantages of this recipe is that there are very few ingredients, just a few. Another plus is that the ingredients are quite affordable for the average consumer. Well, since we’ve already talked about the advantages, I’ll say one more thing: these tartlets also don’t take very long to cook (in general, this, of course, depends on what kind of fish you choose).

Well, okay, let's get down to business.

The first thing you need to do is take 10 pieces of quail eggs. They need to be boiled and cut into small cubes. If you have not tried quail eggs, I will say that they taste practically no different from regular ones. Personally, I didn’t notice any difference in taste at all. If they gave me a taste of a quail and a chicken egg and told me to determine which was which, I would never be able to tell them apart, except perhaps by size! However, everyone knows that quail eggs are much healthier than chicken eggs. They contain many useful substances and are considered dietary, just like quail meat. These eggs take six minutes to cook, for those who don’t know.

Quail eggs are quite easy to clean, even though they are small. But it is convenient to pick up and clean. The shell separates from the protein no worse than that of a chicken egg.

So, here are our whole (reduced photo above) and already chopped quail eggs.

Then do the following. Take one green apple. It must be green, otherwise if you take a regular apple, the filling may turn out sweet. But we don’t need this, because we are preparing not a sweet dish (dessert), but a snack. That is why it is necessary to take an apple of sour varieties. In fact, you can vary the number of apples at your discretion. But personally, I generally don’t really like the presence of apples in savory dishes, but I still decided to use this ingredient in this recipe, but I thought that one apple in the salad would be enough for me.

The apple adds sourness and piquancy to our “salad in baskets”)). Peel the apple and cut into small pieces, as in the collage of photographs that I provided for your attention below.

We also need one (whole) herring or mackerel, which also needs to be cut into cubes. If it is a herring, then it needs to be separated from the bones. In this case, we took dried mackerel. It tastes a little better and has almost no bones, which makes it easier to prepare and saves you the time and hassle of de-stoning. Of course, it’s also a personal choice for everyone, which fish to choose: herring is also great for this dish. Especially if you like its taste more than mackerel.

Let's put the chopped ingredients in a dish or some deep plate - anywhere, just so that they fit with a reserve, that is, so that there is room for comfortable mixing of these ingredients.

Now add 30 grams of mayonnaise here and mix the resulting mass thoroughly with a spoon. You shouldn’t overdo it with mayonnaise, not only so that it doesn’t turn out too “mayonnaise-like,” but also so that it doesn’t turn out too harmful, because a product like mayonnaise is not considered healthy. Quite the contrary. But in our filling we simply cannot do without it, because something needs to mix these ingredients, “glue” them together so that they do not fall apart in the baskets. And, of course, so that it is not dry, so that it tastes better)).

I’ll say a few words about salt/spices for the salad filling. In principle, salt is no longer needed here, as are other spices, for example, pepper. However, I will clarify that if you find the salad lightly salted, you can add salt/pepper to taste, but I did not add salt to the dish, since the mackerel already added saltiness to this salad. It turns out that this is approximately the filling for our tartlets, as captured in the following photo.

Naturally, we made this salad for a reason: we need to stuff them with something)) As you already guessed from the name of the recipe, these will be tartlets (or waffle baskets - call them what you want and fill them with whatever you want). Of course, it would be ideal if you also bake the tartlets at home, on your own: it will be healthier and, perhaps, tastier, and you will surprise your guests with your culinary skills. But if you either don’t have time or don’t want to prepare tartlets at home, then you can buy them in the store: they are sold in packages similar to those in the photo below. Very convenient: bought, opened, filled.

I took about 15 tartlets for this dish, such an elongated package.

Let's fill the tartlets with salad (try not to put too much, but don't be greedy: a small mound should form), put it on a beautiful plate, which you won't be ashamed to put on the festive table for treating guests.

It seems to me that something is missing. Our tartlets look somehow not elegant. What to do? Right! Take parsley and decorate the tartlets with its leaves. First, you need to wash the greens thoroughly.

Select beautiful petals. If there are 15 tartlets, then you need to select the same number of petals. Now you need to tear off a petal, wrap it in a tube and carefully insert it into each tartlet for taste and decoration. It turns out something like this. Isn’t it true that with such a wonderful refreshing decoration, our dish began to look much more presentable, prettier, more appetizing, and fresh?

That's it! Our tartlets with herring, apple and quail egg are ready! Easy and quick to prepare, cooking time takes no more than 30 minutes. In addition, the cost is inexpensive. But you are guaranteed a delicious, easy-to-eat snack in the evening.

Good luck in preparing this simple but delicious dish!

Cooking time: PT00H20M 20 min.

Approximate cost per serving: 8 rub.

A quick recipe for a party - black bread tartlets with herring and beetroot mousse. It can be easily prepared from almost the same products that everyone uses for their favorite herring under a fur coat. Restaurant critic and culinary specialist Anton Arens shared the recipe with the 360 TV channel.

Interesting facts

To prevent the salad from turning out watery, the vegetables for the “Herring under a Fur Coat” salad must be baked.
The classic salad recipe does not include an egg.
To prevent the onion from becoming bitter in the salad, it must be soaked in cold water.
To prepare a delicious salad, you need to use lightly salted herring.
Homemade mayonnaise does not contain starch.

Ingredients for tartlets

Borodinsky bread - 1 loaf;
chicken egg - 1 pc.;
vegetable oil - 50 ml;
cumin - to taste;
cumin - to taste;
sesame - 30 g.

Recipe

1. Mix the crumb of black Borodino bread with an egg, add a little vegetable oil and knead the dough. You can add spices to the dough - a pinch of cumin and caraway seeds.

2. Carefully place the dough into silicone baking molds and place the tartlets in the oven, preheated to 180 degrees for 15 minutes. You can lightly sprinkle the tartlets with sesame seeds, already in the molds.

Ingredients

beets - 1 pc.;
sour cream - 100 ml;
horseradish - 1 tbsp. spoon;
potatoes - 2 pcs.;
herring fillet - 300 g;
quail egg - 3 pcs.;
cucumber - 1 pc.;
green onions - for decoration.

Recipe

1. Cut the boiled peeled beets into cubes and place in a blender. Add sour cream, ground horseradish root and beat the mixture until it becomes an airy mousse.

2. Using a pastry bag, squeeze the beetroot mousse into the baked tartlets. We also place slices of boiled potatoes and lightly salted herring fillets there.

3. Decorate the tartlets with green onions, fresh cucumber and half a hard-boiled quail egg.

Quick and easy to prepare, light and tasty, bright, spectacular and original appetizer for the holiday table! This appetizer will surprise your guests and loved ones. Tartlets with herring turn out very tasty and crispy.

Wafer tartlets with herring

Ingredients:

herring – 6 pieces,
tartlets (round, waffle) – 3 pcs.,
chicken egg – 1 pc.,
hard cheese – 30 grams,
garlic – 1 clove,
mayonnaise – 1 tbsp. spoon,
fresh dill - 3 sprigs.

Preparation:

Grind the cheese. Boil the egg, peel and also chop on a grater or with an egg slicer. Mix cheese and egg, add mayonnaise and squeezed garlic. Divide the mixture among the tartlets.
Place two pieces of herring on top. Garnish the tartlets with fresh dill. That's all: the appetizer for the holiday table is ready. Very simple and very tasty.

Salad with herring and cheese in tartlets

Ingredients:

herring fillet – 100 g;
hard cheese – 50 g;
chicken eggs – 2 pieces;
green apple – 1 small;
green onions - 10-12 feathers;
mayonnaise for dressing.

Preparation:

Boil the eggs hard, grate or cut into small pieces.
Cut the herring fillet into small cubes.
Peel and seed the apple and cut into small pieces.
Three cheeses on a grater with large holes.
Wash the onion and chop finely.
Mix all the products in one container.
Season the salad with mayonnaise or other sauce to taste, but not too thinly, otherwise the tartlets will quickly become soggy.
We serve a bright and tasty appetizer to the table.

Ingredients:

beets – 1 small;
carrots – 1 piece;
potatoes - 1-2 small tubers;
onion – 1 head;
herring fillet – 100 g;
mayonnaise to taste;
greens for decoration.

Preparation:

Wash the beets, carrots, and potatoes and boil them in their skins until tender. Drain the water and leave to cool.
We clean the onion, chop it finely and scald it with boiling water to remove the harsh taste.
Finely chop the fish fillet.
We clean the vegetables and grate them on a grater with large holes, each in a separate bowl.
Place a thin layer of grated boiled potatoes on the bottom of the tartlets, then coat it with mayonnaise.
Next - a layer of herring, a layer of onions, then carrots.
The last layer is grated beets.
Against the background of burgundy beets, we draw a fine mesh with a thin stream of mayonnaise.
Decorate the herring under the fur coat with a sprig of greenery and serve.

Tartlets with herring

Ingredients:

ready-made tartlets;
1 medium boiled carrot;
200 g herring fillet;
1 tbsp. l. soft butter;
100 g soft processed cheese;
1-2 cloves of garlic;
ground black pepper.

Preparation:

Grate the boiled carrots on a fine grater.
Finely chop the herring fillet.
Place melted cheese and soft butter in a bowl (it is better to remove them from the refrigerator in advance).
Grind with a fork. You will get a soft mass.
Mix herring, carrots, cheese mixture, pepper, squeeze out garlic, stir until smooth.
Fill the tartlets.
Place the prepared tartlets with herring filling on a plate (you can put them on lettuce leaves, it’s prettier).
Cool and can be served to the holiday table.
Tartlets with herring turn out very tasty and bright.

Classic tartlets with herring

The classic recipe for herring tartlets is a slice of fish in a pastry basket. However, you can make a much more original version, which will certainly surprise everyone who is lucky enough to try this snack.

Ingredients:

Potatoes - 4 pieces
Egg - 1 piece
Butter - 1 tbsp. spoon
Cottage cheese - 200-250 grams
Sour cream - 50-60 grams
Herring - 1 piece
Pickled cucumber - 1-2 pieces
Salt - 1 pinch
Pepper - 1 Pinch
Greens - 1 Pinch

Preparation:

First you need to make the base for the tartlets. These will not just be baskets made of dough, they will be made of potatoes. First, the potatoes need to be washed, peeled and cut into medium pieces. Add water and cook until done.
When the potatoes are cooked, you can drain the water and mash them properly to make a puree without lumps. Add a little butter and, if desired, warm milk. The recipe for making herring tartlets can also be used for store-bought baskets or made from lavash, for example.
Place the finished puree into muffin tins, spreading a small layer over the entire surface. Place in the preheated oven and bake at medium temperature until light brown.
Now you can start preparing the filling. Remove skin and bones from the herring. Cut the fillet into small cubes.
Mash the cottage cheese thoroughly so that there are no lumps (you can rub it through a sieve) and add a small amount of sour cream to make the mass softer.
These herring tartlets at home are a complete surprise. Another very unpredictable ingredient is pickled cucumber. It needs to be cut into cubes.
Now all the ingredients can be combined and mixed thoroughly. If necessary, add a pinch of salt or pepper to taste.
Stuff well-cooled tartlets with the prepared filling and decorate with fresh herbs. The appetizer is ready and can be served.

Tartlets with herring and apples

A snack like sandwiches or tartlets like this will never be out of place on the table: they are eaten very quickly due to their convenience and, of course, taste. I prepared tartlets with herring, green apple and quail egg for the Christmas holiday, but in general, as you understand, this dish is universal: you can cook it whenever you want: for a birthday, and for March 8, and in summer and winter . You can cook it not necessarily for a holiday. These tartlets can easily become an everyday dish.

Ingredients:

quail eggs - 10 pcs.;
apples - 1 pc.;
herring - 1 pc.;
mayonnaise - 30 g;
tartlets - 15 pcs.;
parsley - 1 bunch;
salt - to taste

Preparation:

So, preparing herring tartlets is quite quick and easy. One of the advantages of this recipe is that there are very few ingredients, just a few. Another plus is that the ingredients are quite affordable for the average consumer. Well, since we’ve already talked about the advantages, I’ll say one more thing: these tartlets also don’t take very long to cook (in general, this, of course, depends on what kind of fish you choose).
The first thing you need to do is take 10 pieces of quail eggs. They need to be boiled and cut into small cubes. If you have not tried quail eggs, I will say that they taste practically no different from regular ones. Personally, I didn’t notice any difference in taste at all.
If they gave me a taste of a quail and a chicken egg and told me to determine which was which, I would never be able to tell them apart, except perhaps by size! However, everyone knows that quail eggs are much healthier than chicken eggs. They contain many useful substances and are considered dietary, just like quail meat. These eggs take six minutes to cook, for those who don’t know.
Quail eggs are quite easy to clean, even though they are small. But it is convenient to pick up and clean. The shell separates from the protein no worse than that of a chicken egg. So, here are our whole (reduced photo above) and already chopped quail eggs.
Then do the following. Take one green apple. It must be green, otherwise if you take a regular apple, the filling may turn out sweet. But we don’t need this, because we are preparing not a sweet dish (dessert), but a snack. That is why it is necessary to take an apple of sour varieties. In fact, you can vary the number of apples at your discretion. But personally, I generally don’t really like the presence of apples in savory dishes, but I still decided to use this ingredient in this recipe, but I thought that one apple in the salad would be enough for me.
The apple adds sourness and piquancy to our “salad in baskets”)). Peel the apple and cut into small pieces, as in the collage of photographs that I provided for your attention below.
We also need one (whole) herring or mackerel, which also needs to be cut into cubes. If it is a herring, then it needs to be separated from the bones. In this case, we took dried mackerel.
It tastes a little better and has almost no bones, which makes it easier to prepare and saves you the time and hassle of de-stoning. Of course, it’s also a personal choice for everyone, which fish to choose: herring is also great for this dish. Especially if you like it to taste more than mackerel
Let's put the chopped ingredients in a dish or some deep plate - anywhere, just so that they fit with a reserve, that is, so that there is room for comfortable mixing of these ingredients.
Now add 30 grams of mayonnaise here and mix the resulting mass thoroughly with a spoon. You shouldn’t overdo it with mayonnaise, not only so that it doesn’t turn out too “mayonnaise-like,” but also so that it doesn’t turn out too harmful, because a product like mayonnaise is not considered healthy. Quite the contrary. But in our filling we simply cannot do without it, because something needs to mix these ingredients, “glue” them together so that they do not fall apart in the baskets. And, naturally, so that it is not dry, so that it tastes better.
I’ll say a few words about salt/spices for the salad filling. In principle, salt is no longer needed here, as are other spices, for example, pepper. However, I will clarify that if you find the salad lightly salted, you can add salt/pepper to taste, but I did not add salt to the dish, since the mackerel already added saltiness to this salad. It turns out that this is approximately the filling for our tartlets, as captured in the following photo.
Naturally, we made this salad for a reason: we need to stuff them with something)) As you already guessed from the name of the recipe, these will be tartlets (or waffle baskets - call them what you want and fill them with whatever you want).
Of course, it would be ideal if you also bake the tartlets at home, on your own: it will be healthier and, perhaps, tastier, and you will surprise your guests with your culinary skills. But if you either don’t have time or don’t want to prepare tartlets at home, then you can buy them in the store: they are sold in packages similar to those in the photo below. Very convenient: bought, opened, filled. I took about 15 tartlets for this dish, such an elongated package.
Let's fill the tartlets with salad (try not to put too much, but don't be greedy: a small mound should form), put it on a beautiful plate, which you won't be ashamed to put on the festive table for treating guests.
It seems to me that something is missing. Our tartlets look somehow not elegant. What to do? Right! Take parsley and decorate the tartlets with its leaves. First, you need to wash the greens thoroughly.
Select beautiful petals. If there are 15 tartlets, then you need to select the same number of petals. Now you need to tear off a petal, wrap it in a tube and carefully insert it into each tartlet for taste and decoration. It turns out something like this. Isn’t it true, with such a wonderful refreshing decoration, our dish began to look much more presentable, prettier, more appetizing, and fresh.
That's it! Our tartlets with herring, apple and quail egg are ready! Easy and quick to prepare, cooking time takes no more than 30 minutes. In addition, the cost is inexpensive. But you are guaranteed a delicious, easy-to-eat snack in the evening.

Potato tartlets with herring and beets

Ingredients:

lightly salted herring - 1 medium piece.
potatoes - 0.5 kg
mayonnaise - 3 tablespoons
beets - 1 pc.
dill greens - 1 small bunch
onion - 2 medium heads
apple cider vinegar - 1 tablespoon
granulated sugar - 1 teaspoon

Preparation:

For this dish, you can also use ready-made pickled herring, cut into pieces.
But I prefer lightly salted herring not from a jar.
That's why I prefer to cut it myself.
Separate the tail, head and fins. We remove the skin.
Cut the herring lengthwise along the belly into two parts and remove all the bones.
This task is quite tedious and painstaking, but the result is worth it.
Cut the chopped herring into not very large portions.
Boil the beets until tender. Remove the peel and cut into several pieces.
Grind the boiled beets in a blender until pureed.
Add mayonnaise to the beets.
Mix with a spoon.
Add chopped greens.
Now let's pickle the onions.
To do this, cut the onion into rings.
Sprinkle the onions with granulated sugar.
Then add vinegar. And fill it with hot water.
Let it brew for 15-20 minutes. Then drain the water and the onion is ready.
Boil the potatoes in their skins. Cleaning.
Cut into circles about a centimeter wide.
Place beet puree on each potato slice.
Then a piece of herring. And on top - pickled onions.

Potato tartlets with herring

Ingredients:

4 large potatoes
4 salted herring fillets
1 medium beet
1 tbsp. l. cream 35% fat
1 large onion
1 tbsp. l. table vinegar
1 tbsp. l. Sahara

Preparation:

Peel the onion and cut into thin half rings. Dissolve sugar in vinegar, pour into onion, stir and leave at room temperature for 30 minutes.
Boil potatoes and beets separately in their skins. Let cool. Peel the beets and grind into puree. Add cream, salt, stir.
Peel the potatoes and cut into circles approximately 1 cm thick. Cut the herring fillet into pieces 1.5 cm wide. Place 1 tsp on each potato circle. beet puree. Top with a piece of herring. Garnish with pickled onions.

Tartlets with herring pate

Ingredients:

lightly salted herring – 2 pieces;
smoked processed cheese (Yantar or Druzhba) – 100 g;
butter – 100 g;
large carrots - 1 piece.

Preparation:

First, let's prepare the fish. Let's wash the herring. If desired, it can be additionally soaked in milk.
Let's cut off the fish's head and tail.
Then carefully cut out the upper fin with a knife.
Then we put the knife into the belly of the herring and cut it starting from the tail.
Let's remove all the insides. Milk or caviar can be transferred to a food container so that they do not dry out and cooked later.
Now we carefully cut off the lower fins, cutting off a strip half a centimeter thick from the inside of the abdomen.
Carefully clean the fish from the black film inside. Rinse the herring under running cold water.
Divide the back of the fish into two neat parts, making a depression in the place where the upper fin was located.
Then we completely clean the herring from the skin, starting from the tail.
Separate the backbone with bones from the fillet, also starting from the tail. The fresher the fish, the easier it will be to do this.
Carefully select the remaining bones, using tweezers if necessary.
Now that the bulk of the work is behind us, let's prepare the remaining ingredients. Wash and peel the carrots. Some housewives boil carrots for this recipe, but we will use them fresh.
Let's grate it on a fine grater. If you grind the paste using a blender, it is better to first cut the carrots into small pieces to make it easier to grind.
For the same purpose, cut the smoked processed cheese and butter into medium-sized cubes.
Pass the cleaned boneless herring fillet through a meat grinder with a fine grid.
Then pass the smoked cheese through a meat grinder.
Add finely grated carrots to the chopped ingredients.
Add softened butter to the resulting mixture.
Mix all the ingredients for the fake red caviar thoroughly.
To achieve a more delicate and airy texture of the snack, you can grind it using an immersion blender.

Herring under a fur coat in tartlets

You can decorate tartlets with anything, it all depends on your imagination and the occasion. I serve New Year's tartlets by placing them on a plate with a lettuce leaf on it. You can draw a snowman with mayonnaise, make eyes from olives, and a nose from a small piece of carrot. If it’s just dinner, you can decorate the herring under a fur coat in tartlets as shown in the photo. Now you know how to cook herring under a fur coat in tartlets at home and delight your guests with culinary masterpieces.

Ingredients:

beets - 3 pieces
egg - 5 pieces
carrots - 4 pieces
tartlets - 24 pieces
potatoes - 6 pieces
herring - 1 piece
mayonnaise - To taste
onion - 1 piece

Preparation:

Boil carrots, eggs, beets, potatoes in lightly salted water. Cook until tender and hard boil the eggs. After the vegetables are ready and the eggs are boiled, peel them and cool in cold water.
Grate eggs, carrots, potatoes, beets on a fine grater. Cut the onion into small pieces. Chop some of your favorite herbs, such as parsley or dill. Prepare the tartlets.
Place some herring on the bottom of the tartlet, then onion. Then add 1/24 potatoes. Top with mayonnaise. Then put the carrots, then the egg, pour over the mayonnaise. Cover the tartlets with a layer of beetroot. Pour mayonnaise over the entire area of the mini-salad. For decoration, use a piece of herring and olive.

Homemade tartlets with herring

Dough for tartlets:

Potatoes - 2 medium tubers
Salt - to taste
Butter - 10g
Egg - 1 medium-sized

For a fur coat:

Boiled beets - 1 pc.
Hard-boiled egg - 1 pc.
Natural yogurt - 100g
Mustard - 1/4 tsp.
Freshly ground black pepper
Herring fillet - ¼ whole herring
Several pieces of herring, equal to the number of tartlets
Small blue onion

Preparation:

For tartlets, peel the potatoes and boil in salted water until tender.
Prepare mashed potatoes with the addition of the specified amount of butter, carefully so as not to curdle, beat the raw egg into the mashed potatoes and mix thoroughly so that there are no lumps.
Leave the puree to cool. Read more:
Make tartlets from the cooled puree. To do this, you will need muffin molds; if the molds are not silicone, then grease them with vegetable oil first.
Place small portions of mashed potatoes into molds and, with hands moistened in water, gently mash the potatoes inside the mold over the entire area. Place in an oven preheated to 180 degrees and bake until browned, 15-20 minutes.
Clean and fillet the herring. Cut one herring fillet into regular rectangular pieces, cut the other half of the whole herring into small pieces. The amount of herring depends on your love for this product and the salinity of the herring itself.
Grate the beets and eggs. For dressing, mix natural yogurt with mustard and stir.
Mix beets, eggs, chopped herring, add yogurt sauce, stir, season with freshly ground black pepper.
Remove the finished tartlets from the oven, carefully remove from the molds and leave to cool completely on a wire rack.
Fill the tartlets with “fur coat”, place a piece of herring on top, and place onion rings on top.