Salad with red fish in cheese baskets. Salmon salad in a cheese basket

Red fish tartlets are a quick and simple appetizer that is usually the first to be eaten at the holiday table. This filling goes well with almost any type of cheese. You can also supplement it with fresh or pickled vegetables, herbs, garlic, and lemon.

An important component of the snack is the base baskets themselves. If desired, you can bake them yourself according to various recipes - for example, from shortbread or unleavened dough.

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The best recipes for red fish tartlets

As a filling for tartlets, you can use both budget pink salmon (including canned salmon) and delicacy lightly salted/salted trout, salmon, and salmon.

Fish goes well with cheese filling. You can experiment with different varieties, using creamy, curd, processed and even whey.

With cottage cheese and trout

Ingredients:

small waffle tartlets - 12-14 pcs.;
lightly salted trout - 150 g;
cottage cheese (9%) - 150 g;
quail eggs - 6-7 pcs. (half for each tartlet);
freshly squeezed lemon juice - 1/2 tsp;
freshly ground black pepper - 2 pinches;
any fresh herbs - to decorate the appetizer.

Preparation:

Insert half a boiled quail egg into the center of each tartlet. Decorate the composition with fresh herbs. Immediately serve the treat on a common platter or stand.

With red fish and butter

Ingredients:

tartlets - 10 pcs.;
high fat butter - 100 g;
any red lightly salted fish (salmon fillet, trout, salmon, etc.) - 100 g;
quail eggs - 5 pcs.;
fresh herbs, black pepper - to taste;
pickled cucumbers, caviar - for decoration.

Preparation:

Serve the treat cold. Instead of pickled cucumbers, you can use capers.

With chopped salmon

Ingredients:

lightly salted salmon - 300 g;
any tartlets - 12-14 pcs.;
natural thick yogurt - 2 tbsp. l.;
mascarpone cream cheese - 150 g;
fresh dill - 1/2 bunch.

Preparation:

1. Wash and dry the dill. Cut off tough stems. Finely chop the remaining greens.
2. Mix cream cheese and yogurt. The latter should be natural, without sweet additives.
3. Add chopped fresh dill to the resulting mass.
4. Chop 1/3 of the lightly salted fish into miniature cubes. Add to cheese mixture.
5. Mix all filling ingredients thoroughly.
6. Fill the tartlets with the mixture. To make your task easier, you can arm yourself with a pastry bag or just a thick bag with a corner cut off.
7. Cut the remaining fish into thin long slices. Roll them into neat “roses”.
8. Place the resulting edible flowers directly in the center of the tartlets.

To reduce the cost of the finished snack, you can add only chopped salmon to it. The fish in the filling will be felt even in a minimal amount.

With pink salmon and shrimp

Ingredients:

fresh pink salmon - 100 g;
shrimp - 250 g;
sand tartlets - 10 pcs.;
chicken eggs - 4 pcs.;
mozzarella cheese - 150 g;
garlic - 1 clove;
classic mayonnaise and salt - to taste;
greens - for decoration.

Preparation:

1. Pour cold water over the eggs and cook for about 8 minutes after boiling. Cool, peel and cut into pieces.
2. Pour water over the shrimp in a separate bowl. Cook for 6-7 minutes. Cool, remove shell, head and tail. Remove intestinal veins.
3. Boil boneless fish fillet for 17-20 minutes. Cool, cut into pieces.
4. Finely grate the cheese.
5. Place the chopped eggs, pink salmon, mayonnaise and cheese into a blender bowl. Blend the ingredients to a smooth paste.
6. Add crushed garlic and salt to taste.
7. Fill the tartlets with the resulting garlic-fish filling.
8. Place boiled peeled shrimp on top.
9. Decorate the finished dish with fresh herbs.

This appetizer goes well with semi-sweet white wine.

With avocado and caviar

Ingredients:

Romano salad - 200 g;
soft processed cheese - 100 g;
smoked salmon - 150 g;
puff pastry tartlets - 15 pcs.;
avocado (pulp) - 150 g;
red caviar - 100 g.

Preparation:

1. Remove smoked salmon from skin. Cut into small and approximately equal-sized cubes.
2. Wash the lettuce leaves and dry. Remove thickened stems. Finely chop the remaining parts.
3. Cut off the tough skin of the avocado. Remove the pit. Cut the pulp into miniature cubes.
4. In a common bowl, combine fish, cheese, avocado and Romaine lettuce.
5. Mix the filling ingredients thoroughly and fill all tartlets with it.
6. Place about half a teaspoon of red caviar on each serving of appetizer. Instead of processed cheese, you can add mayonnaise to the filling.

With curd cheese and cucumber

Ingredients:

curd cheese - 200 g;
fresh cucumbers - 2 pcs.;
any red salted fish - 150-200 g;
shortbread tartlets - 10-12 pcs.;
fresh parsley - for decoration.

Preparation:

1. Divide the curd cheese into tartlets.
2. Cut the fish into thin slices and roll into tight rolls or rosettes. Instead of red fish, you can use salted butter fish in this recipe.
3. Using a vegetable peeler, cut the cucumbers with their peel into thin long slices. Roll them up using the same principle as the fish.
4. Place a column of fish and cucumber in each base filled with curd cheese. Complete the composition with fresh parsley.
5. Place the finished tartlets with filling on a large dish and serve.

To diversify the snack, some of the baskets can be filled with pureed salted avocado.

With feta cheese and canned pink salmon

Ingredients:

canned pink salmon in oil - 150 g;
tomato - 1 pc.;
crab sticks - 5-6 pcs.;
feta cheese - 100 g;
unleavened tartlets - 12-15 pcs.;
mayonnaise and salt - to taste;
pitted olives and fresh parsley for garnish.

Preparation:

1. Drain oil from canned fish. Remove the seeds. Cut the meat into miniature pieces.
2. Add feta cheese, cut into small cubes, juicy tomato chopped in the same way and crab sticks to the pink salmon.
3. Salt the mixture to taste. Season with classic mayonnaise.
4. Fill unleavened tartlets with the resulting filling.
5. Place half an olive on each serving.
6. Supplement the appetizer with fresh parsley leaves.

With Philadelphia cheese, garlic and herbs

Ingredients:

Philadelphia cheese - 150 g;
red fish - 150 g;
assorted favorite fresh herbs - 1/2 bunch;
tartlets - 12-15 pcs.;
fresh garlic - 3-4 cloves;
lemon - 1/2 pcs.

Preparation:

1. Place cheese in blender bowl.
2. Send crushed fresh garlic, washed, dried and finely chopped herbs there.
3. Beat the ingredients until smooth. Some of the chopped greens can be added to the mass after whipping, so that the finished snack will have bright, appetizing inclusions.
4. Cut the red fish into cubes. Lemon - thin half rings.
5. Fill the tartlets with the cheese and garlic mixture. Place a piece of fish and lemon on top.

With green cheese cream

To prepare a snack, be sure to choose a soft, ripe avocado.

Ingredients:

ricotta cheese - 100 g;
tartlets (any) - 10 pcs.;
lightly salted trout - 50-70 g;
avocado - 1 pc.;
fresh herbs - for decoration.

Preparation:

1. Peel the avocado. Remove the pit.
2. Mash the avocado with a fork. Combine with cheese. For greater homogeneity, you can beat the cheese cream with a blender.
3. Remove the skin from the fish and cut into small pieces.
4. Fill the tartlets with green cream.
5. Top each with a small piece of lightly salted trout.
6. Decorate the finished appetizer with chopped herbs. Green onions are best.

With sprats and egg

To save money, you can replace red fish with sprats.

Ingredients:

sprats in oil - 300 g;
hard-boiled eggs - 3 pcs.;
red onion - 1 head;
grated hard cheese - 1/2 cup;
tartlets - 8 pcs.;
olives - 8 pcs.;
salt, pepper, mayonnaise - to taste;
fresh dill - for decoration.

Preparation:

1. Finely chop the cooled eggs and red onion.
2. Cut off the tails of the fish. Remove the seeds. Mash the remaining parts of the canned food with a fork.
3. Mix fish, onion and eggs.

flour – 1 tbsp.;
high-quality creamy margarine – 100 g;
raw egg yolk – 1 pc.;
water – 1 tbsp. l.;
sugar – 1 tbsp;
salt – 1 pinch.

Preparation:

1. Sift the flour several times, mix with salt.
2. Leave the butter for 10 minutes at room temperature, then chop into small pieces.
3. In a separate bowl, beat the egg yolk with sugar.
4. Gradually combine the prepared ingredients. First mix the butter and flour. Then add sweet whipped yolk to them.
5. Knead the dough by pouring water at room temperature into it in small portions. The mass should be homogeneous.
6. Wrap it in a bag/cling film and place it in a cool place for 40 minutes.
7. Roll out the finished dough into a thin layer no more than 3 mm thick.
8. Place the tartlet molds on the table as close to each other as possible. Cover with a layer of dough and press down. Remove the remaining layer.
9. Place the molds in the refrigerator for about half an hour, then leave for 10 minutes at room temperature and bake in the oven at 200 degrees. Cooking time - 15 minutes.

To prevent the dough from puffing up during baking, you can put beans or peas on the bottom of future tartlets.

Greetings, dear friends! It's never too early to start preparing for the holidays, so today we will discuss appetizers in tartlets with red fish. And if you are still in doubt about whether to cook or not, then here you go three reasons why you should make tartlets with red fish for the holiday table:

How to fill tartlets for the holiday table? Red fish of course!

Reason #1: the consumption of red fish for filling shortbread baskets is always less than, for example, for sliced fish, sandwiches or some kind of salad.

Reason #2: appetizers in tartlets with red fish look very impressive and beautiful and always form the first impression of the hostess or host, because they are served first to the guests. You want to make an unforgettable impression? Then, along with a beautiful dress and high-heeled shoes, greet your guests with delicious snacks in tartlets.

Reason #3: simple and most important - the filling for tartlets with red fish is very, very tasty, and cooking is as easy as shelling pears, you can see this for yourself by looking through my thematic selection to the end.

I prefer to salt red fish myself, it turns out cheaper and healthier, without harmful additives and dyes, you can see the recipe, everything is very simple and accessible, you can use substandard pieces and trimmings that were not used for steaks or other fish dishes. And if you don’t have time, of course it’s most convenient to buy ready-made chopped fish in a vacuum, so that you don’t have to do anything additional with it, just put it in baskets and that’s it.

Simple and delicious fillings for tartlets with red fish with photos step by step

For you, I have collected the best recipes for fillings for tartlets with lightly salted fish on one page, I have prepared appetizers several times and I can, with all responsibility and from the bottom of my heart, recommend that you prepare them. All tartlet recipes presented below are on the website with step-by-step photos - use the site search to find an extended version.

Appetizer in tartlets with avocado, red fish and cucumber

Ingredients:

8-10 pcs. shortbread tartlets
1 piece avocado
65 gr. curd cheese
50 gr. lightly salted red fish
1 tsp lemon juice
salt to taste

for dyeing:

parsley
cucumber
pepper rose

How to cook:

To make the avocado filling for tartlets a beautiful green color, we need an avocado with bright flesh without brown spots. Cut the avocado, remove the pit, peel the skin and chop it randomly into a blender bowl. Sprinkle avocado with lemon juice and add salt. Thanks to lemon juice and salt, the filling for avocado tartlets will not darken and will retain a beautiful and appetizing color. Add curd cheese to the avocado.

Beat avocado and cream cheese until smooth. You should get a thick, light green paste.

Next, fill the shortbread tartlets with avocado filling. This can be done with a teaspoon, or you can use a pastry cream attachment. I like the last option better - it turns out very beautiful and original.

Next stage: lightly salted red fish. We cut very thin strips of red fish and carefully roll them into a rosette. If the rose doesn’t work out, don’t worry, just roll it up as best you can.

We can say that the baskets with avocado and red fish are ready, but we still need to decorate the appetizer. To do this, wash the parsley and cut the cucumber into very thin rings. We cut each cucumber ring to the middle.

To make a beautiful cucumber decoration, you just need to turn the ends in different directions. It's very simple.

We decorate our tartlets with avocado and red fish with cucumber and parsley. If desired, you can add bright touches in the form of rose pepper, cranberries or viburnum.

Recipe for tartlets with salmon, cheese and cucumber “Holiday Roses”

Ingredients needed:

12 tartlets
200 g hard cheese
150 g lightly salted salmon
1 fresh cucumber
2-3 cloves of garlic
2-3 tbsp. l. sour cream, yogurt or mayonnaise
1 bunch of fresh herbs (dill and parsley)
salt and ground black pepper to taste

Cooking step by step

Grind hard cheese on a fine grater. Transfer the grated cheese to a deep plate, add finely chopped herbs and garlic cloves passed through a press. Fill the tartlet filling with a small amount of mayonnaise or sour cream.

Mix the cheese mixture until smooth.

Fill the tartlets with the prepared cheese mixture.

Wash the fresh cucumber and cut it into thin half rings. Place cucumber slices around the perimeter of the tartlets, forming petals.

Cut the lightly salted red fish into as thin slices as possible. Carefully roll the salmon pieces into rolls, forming flowers. Let's add a rosette of red fish to each tartlet. Season the appetizer with freshly ground black pepper on top.

We will serve the finished appetizer of tartlets with red fish immediately after preparation, while the waffle baskets remain crispy.

Shortcrust pastry baskets with red fish and salad

Ingredients:

12 shortbread tartlets
200 g lightly salted red fish
100 g hard cheese
3 chicken eggs
1 fresh cucumber
1-2 tbsp. l. mayonnaise or sour cream
a pinch of ground black pepper
fresh herbs for garnish

How to cook:

Cut the hard cheese into small cubes.

Wash the fresh cucumber, peel it and cut it into small cubes.

Hard-boil chicken eggs, cool, peel and cut into cubes.

Cut half of the lightly salted red fish into thin slices. Grind the second part of the salmon into small cubes, as required by the recipe for tartlets with red fish.

In a deep bowl, combine hard cheese, fresh cucumber, chicken eggs and salmon, cut into cubes.

Season the mixture with ground black pepper. Add 2 tablespoons of mayonnaise or sour cream. Stir the mixture until smooth. The filling for red fish tartlets is ready.

Now all that remains is to fill the baskets with red fish with the filling. Place a tablespoon of filling into each tartlet.

We will form small roses from the remaining salmon and decorate our tartlets with them. Let's complement the appetizer with fresh herbs; parsley, dill or green onions are best.

The appetizer can be served immediately after preparation or let it sit in the refrigerator for 1 hour.

Tartlets for the festive table with red fish, caviar and curd cheese

Ingredients:

16 pcs. small shortbread tartlets
50 gr. red fish (lightly salted)
50 gr. red caviar
135 gr. curd cheese
parsley for decoration

How to cook:

Fill the shortbread tartlets with curd cheese: you can do this with a teaspoon, or like me, use a shaped pastry cream attachment and a disposable bag. It turns out beautiful and festive.

Next, cut the red fish into very thin slices, and carefully roll each piece into the shape of a rose or roll. We place the red fish in tartlets with curd cream, and do not forget to leave a little more space for the red caviar.

Finally, add red game to the tartlets. This is convenient to do with a coffee spoon.

If desired, you can decorate the finished tartlets with red fish, caviar and curd cheese with parsley sprigs.

Tartlets with red fish and curd cheese can be prepared in advance, and put the appetizer in the refrigerator, covering the plate with cling film. Absolutely nothing will happen to the snack after 4-5 hours in the refrigerator.

Filling for tartlets with cheese pate and lightly salted salmon

Ingredients:

10-15 shortbread tartlets;
100-150 g cheese pate;
100 g lightly salted red fish;
1 small cucumber;
lettuce leaves.

Preparation:

Our appetizer with fish is served in tartlets - savory baskets made of shortcrust pastry. I usually cook them myself, because it is not difficult at all. But sometimes it happens that you are sorely short of time, but you want to prepare such an appetizer in tartlets with red fish. In this case, I buy ready-made baskets: now you can find anything you want in supermarkets, including tartlets.

As I already said, tartlets can be filled with anything - any salad is suitable for this, any filling for sandwiches... And you can also serve pates in shortcrust pastry baskets - liver, meat, fish. So today I will use pate as a filling, but not ordinary pate, but cheese pate. Pate recipe.

Well, let's not forget about the red fish itself. It can be lightly salted trout, salmon, pink salmon - choose for yourself what you like best. We cut the red fish into thin slices. We also need fresh cucumber - cut it into half rings.

Now let's start creating the appetizer. Place part of the lettuce leaf into the tartlets, then (using a teaspoon) add the cheese pate.

And on top of the cheese pate we place a plate of lightly salted red fish and a cucumber.

How to make cheese tartlets with red fish and caviar

Ingredients:

for cheese dough:

100 gr. hard cheese
100 gr. sl. butter and margarine at room temperature
1 tbsp. flour
as well as flour for rolling out dough
tartlet molds
r.oil for greasing molds

for filling:

lightly salted red fish
soft butter
red or black caviar
sprigs of dill

Preparation:

Grate the cheese on a fine grater, mix with butter and sifted flour.

If the cheese is unleavened, add salt. Knead the dough, put it in a bag and put it in the refrigerator for 30 minutes.

Then roll out the dough into a layer of 2.5 mm. on a sprinkled surface.

Grease small molds. oil, cut out dough pieces and turn over using a knife.

Use your fingers to spread the dough, pressing it into the mold.

To prevent the dough from puffing up during baking, it should be pierced with a fork. Or put a piece of foil in each mold with dough, and pour washed and dry peas or beans on the bottom.

This amount of dough makes approximately 24 pieces, but this depends on the size of the molds and the thickness of the rolled out dough.

Preheat the oven to 180-200gr. and bake the tartlets until golden brown, about 12-15 minutes. Remove and cool.

Roll thin ribbons of red fish into rolls and straighten them, bending the edges, and remove the oil using a syringe.

Place a teaspoon of red caviar into each tartlet and garnish with a sprig of dill.

Delicious appetizer in baskets with cheese and fish

Ingredients:

10 shortbread tartlets
70 g hard cheese;
2 tsp mayonnaise (preferably homemade);
100 g lightly salted red fish (in my case trout);
dill greens;
lettuce leaves.

Preparation:

Three hard cheeses on a medium grater.

Place the grated cheese in a deep plate or salad bowl, add finely chopped dill and mayonnaise.

Mix the cheese, dill and mayonnaise - we should get a cheese mass that is quite thick and not very liquid (so do not overdo it with the amount of mayonnaise).

Place a teaspoon of the cheese mixture into the tartlet so that it ends up on one side.

Place a small lettuce leaf on the free space in the tartlet.

We cut lightly salted red fish into small rectangles measuring about 1 cm by 2.5 cm and 3-4 mm thick. Any red fish will do - trout, salmon, pink salmon - as long as it is tasty. Place the fish rectangles between the lettuce leaf and the cheese mixture.

Decorate the tartlets with dill sprigs.

Salad in tartlets with red fish, egg, cheese and cucumber

Ingredients for 15 tartlets:

1 processed cheese (100 g);
1 medium-sized cucumber (100-150 g);
1 egg;
200 g lightly salted red fish (trout, salmon, pink salmon);
mayonnaise - to taste.

Preparation:

Boil the egg hard and cool. Peel and grate on a medium or fine grater.

We also grate the processed cheese on a medium grater.

We clean lightly salted red fish from bones, remove the skin, if any. Cut off several very thin strips for decoration, cut the rest of the fish into small cubes.

Cut the cucumber into small cubes, approximately the same size as the red fish.

In a salad bowl, combine cheese, egg, cucumber and salmon.

Add mayonnaise. Add enough mayonnaise so that the mass does not turn out too liquid - approximately 1 - 1.5 tablespoons. But look for yourself - according to the consistency of the prepared mass (cucumber can give a lot of liquid). Mix well and try the tartlet filling. As a rule, it turns out to be ideal in terms of salt (due to the fish), but it’s better to see for yourself.

Then fill the tartlets with salad.

Now we decorate the tartlets. This can be done with herbs (dill, parsley, basil), a small amount of mayonnaise or a slice of cucumber. Another decoration option is neat roses made of red fish. Remember when we left a few long strips of fish before slicing? If you twist them, you will get a wonderful decoration for tartlets without much hassle.

10 delicious recipes for red fish tartlets

5 (100%) 17 votes

Tartlets with red fish are a universal appetizer that will take pride of place at the festive table among other dishes or will become an original addition to a romantic dinner. An appropriate accompaniment to the dish would be a glass of white wine or champagne.

How to make tartlets with red fish?

Red fish tartlets are prepared in no time, especially if you take store-bought tartlets or bake them in advance using a base in the form of unsweetened shortbread, puff pastry or waffle dough.

Red fish can be canned, lightly salted, smoked.
The filling for tartlets with red fish leaves room for the imagination of the chef preparing the appetizer. The basic ingredient is combined with hard or soft cheese, supplemented with fresh, boiled, baked vegetables and suitable fruits.
Boneless fish fillets are cut into thin slices, small cubes or turned into paste using a blender, meat grinder or fork.
If the filling is too juicy, it is preferable to line the bottom of the tartlets with lettuce leaves so that the baskets do not get soggy and retain their appetizing crispness.

Tartlets with curd cheese and red fish

Tartlets with cheese and red fish are perhaps one of the most popular versions of this snack. The products are valued primarily for their harmonious, balanced taste and relatively simple cooking technique. Instead of cottage cheese, you can use processed cheese or a mixture of it with finely grated hard cheese.

Ingredients:

red fish fillet – 150-200 g;
tartlets – 10-12 pcs.;
curd cheese – 200 g;
garlic – 1 clove;
dill – 1-2 sprigs;
parsley.

Preparation

Finely chop dill, garlic and 50 g of lightly salted salmon with a sharp knife.
Mix the resulting components with curd cheese, spread with a spoon or pipet into baskets using a pastry bag.
The remaining fish is cut into slices, rolled into rolls, the edges are turned on one side in the form of a rose, and placed in baskets.
Tartlets with curd cheese and salmon are decorated with parsley leaves.

Tartlets with avocado and red fish

An exquisite appetizer with red fish in tartlets is obtained by complementing the duet of salmon and cheese with avocado pulp. To prevent the fruit base from darkening and additionally acquire a harmonious sourness, it is sprinkled with lemon juice before chopping. Citrus zest added to the filling will add piquancy.

Ingredients:

salmon fillet – 200 g;
tartlets – 10-12 pcs.;
cream cheese – 150 g;
avocado – 2 pcs.;
lemon – 1 pc.;
greens salt and pepper.

Preparation

Peel and pit the avocado and puree it with a blender or fork.
Add the zest and juice of half a lemon, season the mixture with salt and pepper and mix with soft cheese.
Fill the resulting cheese mixture with avocado into the baskets and complement them with slices of red fish expertly rolled into a flower shape.
Each tartlet with salmon and avocado is decorated with a sprig of herbs and placed on a serving dish.

Tartlets with canned pink salmon

Budget-friendly, easy to prepare and accessible to everyone is the filling for tartlets with canned pink salmon. The fish is simply mashed with a fork before use, and then supplemented with boiled eggs and herbs. Ideally, chopped green onions are suitable, which will add the desired piquancy and aroma to the dish.

Ingredients:

canned pink salmon – 200 g;
tartlets – 10 pcs.;
processed cheese – 100 g;
eggs – 2 pcs.;
mayonnaise – 30 g;
green onion feathers and dill sprigs - 3 pcs.;
salt and pepper.

Preparation

Boil eggs hard, peel, cut into small cubes or simply mash with a fork, like fish.
Mix the egg mass with the prepared pink salmon.
Add mayonnaise, salt, pepper, chopped onion and dill and mix.
Fill the baskets with the mass.
Decorate tartlets with red fish with herbs or cucumber slices to taste and serve.

Tartlets with red fish and cucumber

Lightly salted or smoked salmon harmonizes perfectly in such appetizers with slices of fresh cucumber, which can be placed on top along with fish slices or additionally mixed with sliced cucumber into the cream cheese paste. To prevent the tartlets from getting soggy from vegetable juice, you can line their bottom with green leaves.

Ingredients:

lightly salted salmon – 200 g;
tartlets – 10-12 pcs.;
creamy soft cheese – 100 g;
fresh cucumber – 1 pc.;
mayonnaise – 2 tbsp. spoons;
greens – 1 bunch;
salt and pepper.

Preparation

Finely chop the greens and half a cucumber, mix with soft cheese and mayonnaise, adding salt and pepper to taste.
Fill the tartlets with the resulting paste and place salmon slices on top.
Place tartlets with salmon and cucumber on a dish with lettuce leaves, garnish with cucumber slices and dill sprigs.

Tartlets with red fish and crab sticks

Tartlets with crab sticks are a worthy version of a delicious salad, which differs from other analogues in the originality of portion serving. Instead of cucumber, you can add chopped peeled tomatoes, avocado or orange pulp and supplement the filling with chopped cheese.

Ingredients:

lightly salted salmon – 150 g;
tartlets – 10-12 pcs.;
crab sticks – 150 g;
eggs – 3 pcs.;
fresh cucumber – 1-2 pcs.;
mayonnaise – 3-4 tbsp. spoons;
salt, pepper, herbs.

Preparation

Boil, peel and chop the eggs.
Add chopped fish, crab sticks, and cucumber.
Season the mixture with mayonnaise to taste, add salt, pepper, and place in baskets.
Decorate the salad in tartlets with red fish with sprigs of herbs.

Salmon mousse in tartlets

With salmon it can be prepared in the form of a fluffy mousse, which is preferably piped for an impressive appearance of the snack using a pastry bag with nozzles. In addition to creamy or creamy curd cheese, dry or fresh herbs and spices can be added to the filling.

Ingredients:

salmon – 200 g;
tartlets – 10-12 pcs.;
cream cheese – 100 g;
Provençal herbs – 1 pinch;
lime – 0.5 pcs.;
salt, pepper, herbs.

Preparation

Cut the salmon fillet randomly and place it together with cheese and Provençal herbs in a blender container.
Puree the mass until a homogeneous fluffy mousse is obtained, which is used to fill the tartlets.
Decorate the appetizer with sprigs of herbs, add thin slices of lime and serve.

Tartlets with ricotta and red fish

Tartlets with lightly salted or smoked salmon taste especially delicious when prepared with ricotta. Additionally, you can add finely or halved olives, capers, black olives, or just slices of lime or lemon to the filling. For greens, basil or parsley leaves are suitable.

Ingredients:

salmon – 200 g;
tartlets – 10 pcs.;
ricotta – 130 g;
cucumber – 0.5 pcs.;
olives – 5 pcs.;
mayonnaise – 1 tbsp. spoon;
dill – 2 sprigs;
salt, pepper, herbs.

Preparation

Add half of finely chopped fish, mayonnaise, dill, salt and pepper to the ricotta.
Place the cheese mixture into tartlets along with slices of the remaining fish.
Decorate the appetizer with chopped olives, cucumber and herbs.

Tartlets with butter and red fish

Easy to prepare or for a festive table - tartlets with butter and salmon. In addition to dill, you can add other herbs to the butter cream, flavor it with all sorts of appropriate spices and spicy additives. It is preferable to choose short tartlets made from shortbread or puff pastry.

Ingredients:

lightly salted red fish fillet – 300 g;
tartlets – 10 pcs.;
butter – 200 g;
dill – 0.5 bunch;
salt, pepper

Preparation

Beat soft butter at room temperature until white and fluffy, adding finely chopped dill at the end.
Using a pastry bag, pipe the buttercream into the tartlets.
Slices of fish fillet are rolled into a roll, supplemented with a sprig of dill and placed on top of butter cream
Place tartlets with butter and red fish on a platter and serve.

Tartlets with shrimp and red fish

Salmon tartlets will turn out even tastier if you cook them with the addition of boiled or fried shrimp meat. You can decorate the appetizer with whole shrimp and slices of salmon or alternating both products. Instead of chicken eggs, quail eggs are suitable, which will look impressive in halves in baskets.

Ingredients:

lightly salted red fish fillet – 200 g;
tartlets – 15 pcs.;
shrimp – 150-200 g;
cucumber – 1 pc.;
eggs – 2 pcs.;
salt, pepper, mayonnaise, herbs.

Preparation

Boil or fry shrimp and chop.
Grind the fish fillet and cucumber, mix with prepared shrimp and boiled, chopped eggs.
Season the mixture with mayonnaise to taste and transfer to tartlets.
Decorate the appetizer to taste and serve immediately.

Tartlets with smoked pink salmon

Tartlets, despite their relatively low cost, turn out to be incredibly tasty and compete excellently with more expensive, original and refined versions. Sliced fish fillets are complemented here with cubes of soft pickled cheese, tomatoes and boiled eggs.

Ingredients:

smoked pink salmon fillet – 200 g;
tartlets – 10 pcs.;
pickled cheese – 150 g;
tomatoes – 1-2 pcs.;
eggs – 2 pcs.;
salt, pepper, mayonnaise, herbs.

Preparation

Pickled cheese, cut into cubes, is mixed with chopped eggs, tomatoes, herbs, seasonings and mayonnaise.
Place the mixture into tartlets and add slices of smoked pink salmon and sprigs of dill.

Tartlets with minced salmon

Tartlets filled with salmon, which can be used not only as slices, will turn out delicious when cooked with celery and cucumber. In this case, trimmings of lightly salted fish or belly are suitable, which are finely chopped with a knife, twisted in a meat grinder or crushed using a blender.

Cheese baskets with lightly salted salmon

What products are used in the recipe:

Culinary recipe with photographs of the preparation of Cheese baskets with lightly salted salmon:

Grate the cheese on a coarse grater, finely chop the green onions and dill. Pour cheese (~15 g) into a non-stick frying pan in the form of a circle with a diameter of ~10-11 cm. Sprinkle the cheese with green onions and dill.

Heat the frying pan with cheese and herbs over low heat. And as soon as the cheese begins to melt, remove the pan from the heat.

Cool the bottom of the pan by placing it in cold water. Remove the cheese circle from the pan with your hands and place it in a muffin tin.

My tin is designed for 12 muffins, so I made 12 cheese tarts. After all the cheese circles are placed in the molds, put the muffin pan in the refrigerator for 30 minutes or more.

Preparing the filling for the cheese baskets. Cut the onion into thin half rings, pour boiling water over it, and let stand for 5 minutes. Drain the water and dry the onion with a paper towel.

Cut lightly salted salmon into thin strips. We cut off the skin of the cucumbers, cut them in half crosswise, and cut them into thin strips. Boil the eggs, cool, peel and cut into small cubes.

Remove the pan with cheese baskets from the refrigerator and let stand at room temperature for 30 minutes. Carefully remove the first basket.

Place a small amount of salmon on the bottom.

Place onion on the salmon.

Lightly pour mayonnaise.

We put a small amount of cucumbers on the mayonnaise.