Tartlets with salmon

Tartlets with salmon and cheese

There are many options for making tartlets with salmon and cheese. This recipe is good because it takes a minimum of time, and the result is simply delicious. This appetizer is a great option for a light dinner or holiday table.

Ingredients:

Salted salmon – 200 grams
Processed cheese – 300-350 grams
Tartlets - 12-15 pieces
Greens – 10 grams

Preparation:

This simple recipe for salmon and cheese tartlets can be varied to suit your tastes. The fish can be lightly salted, smoked or salted. You can also choose your favorite cheese - processed, creamy or another to taste. Tartlets can also be not only standard, but also in the form of tubes, which also look very impressive on the table.
Wash and dry fresh herbs, for example dill. Grind and combine with cheese. Mix thoroughly until smooth. If desired, you can add a little finely chopped fish to the cheese filling - this will give it a piquant flavor.
Remove the skin and bones from the fish (salmon in this case, but it can also be different). Cut into thin and long strips. To ensure that the fish is cut well, it can be placed in the freezer for 3-5 minutes.
Fill the tartlets with cheese filling almost to the top. You can do this using a pastry syringe - it will be more accurate. However, tartlets with salmon and cheese at home can be filled with an ordinary spoon.
All that remains is to roll up the strip of fish and place it on top. The tartlets turn out very beautiful, and if they are also decorated with fresh herbs, the appetizer can easily claim a place on the restaurant menu.

Ingredients:

shortbread tartlets – 10 pieces;
processed cream cheese – 100 grams;
lightly salted salmon – 100 grams;
fresh cucumber – 1 piece;
a small bunch of fresh dill;
the amount of mayonnaise is at your personal discretion.

Cooking method:

Cut lightly salted salmon into medium-sized pieces;
Wash the fresh cucumber thoroughly and cut into cubes as small as possible;
Chop fresh dill and mix with processed cheese softened at room temperature. If desired, you can add a small amount of mayonnaise;
A piece of salmon is placed on the bottom of the finished tartlets, and chopped cucumber cubes are placed along the edges;
Place melted cheese on top. As a decoration, you can place cucumber cut into thin circles around the edges. Thus, in appearance the tartlet will look like a flower with green petals;
And place another piece of fish in the center of the resulting flower. For greater beauty, you can additionally decorate the tartlets with small sprigs of fresh dill.

Delicious tartlets with trout

Ingredients:

lightly salted trout
puffed cream cheese
tartlets
French mustard.

Cooking method:

Using a sharp thin knife, I cut thin slices from the trout. For some reason I am biased towards ready-made fish slices, which are sold in vacuum packaging.
It seems to me that the more crushed a product is for sale, the more questionable its quality. But maybe it's just my prejudices.
In fact, for this dish, ready-made sliced fish would be more convenient.
I cut out heart halves from thin slices of trout. I couldn’t cut out the whole heart) I put the “waste” that remained after cutting out on the bottom of the tartlets.
Top with a spoonful of cream cheese. I smooth it out. I put a heart out of trout. Next I decorate with French mustard. There are two options.
You can place a little on the fish itself. Or you can put the grains around the heart. This is such a delicious “Valentine”!

Tartlets with red fish salmon

This recipe suggests using small waffle tartlets, stuffing them with a mixture of red fish and curd cheese. Tartlets with red fish are prepared quickly and turn out tasty and aromatic. It takes 30 minutes to prepare the tartlet snack. The listed products make 20 tartlets.

Ingredients:

Salted red fish – 200 g
Eggs – 2 pcs.
Curd cheese – ½ pack
Cucumber – 1 pc.
Mayonnaise – 10 g
Tartlets – 20 pcs.

Cooking method:

Start cooking with the filling. For this appetizer, you can use any red fish - salmon, trout, chum salmon. You can also use fish tails to make the snack more economical. Peel the fish and cut into small cubes.
Boil the eggs, cool and peel them. Grate the eggs on a fine grater
Cut the cucumber into small pieces, add to the fish, and add the required amount of curd cheese. To further bind all the components, add a little mayonnaise. Mix the ingredients thoroughly.
Place the filling among the tartlets and serve. Tartlets can be served on the same plate with other snacks. For example, with shrimp canapés, which are easy to prepare by threading olive, shrimp, lemon and cheese onto a skewer. Buffet umbrellas will add brightness to your dish.
Tartlets with red fish cook very quickly, and turn out incredibly tender, with a rich salty taste. They look delicious and festive.

Tartlets with trout and corn

Ingredients:

wheat flour 500 g
sour cream 200 g
lightly salted trout 200 g
boiled peeled shrimp 200 g
butter 50 g
canned corn 100 g
tomatoes 2 pcs.
eggs 2 pcs.
orange 1 pc.
parsley to taste
vegetable oil 1 tbsp. spoon
sugar to taste
salt to taste

Cooking method:

Sift the flour into a heap onto the table, make a well, put eggs, sour cream, softened butter, sugar and salt into it. Knead the dough. Place in a warm place for 20 minutes. Roll out the dough, cut out circles with a glass. Place them in molds and press down lightly.
Prick the dough with a fork. Place the molds on a baking sheet and bake the tartlets in the oven at 180ºC for 10 minutes. Cool the tartlets and remove from the molds. Cut the tomatoes into cubes. Cut the orange into thin slices without peeling. Cut the trout into cubes.
Fry the corn in vegetable oil. Mix tomatoes, trout and corn, spread the mixture among tartlets. Garnish with orange slices and parsley sprigs. Place shrimp on top.

Tartlets with salmon

A very festive option. If you have time, be sure to make small “roses” from red fish. Great for whetting your appetite!

Ingredients:

lightly salted or smoked red fish (salmon, trout, pink salmon or other) - 150-200 g
fresh cucumber - 1 long or a couple of medium ones
large chicken eggs of selected category - 3 pcs.
curd cheese (preferably without fillers) - 1 pc. or a little mayonnaise

Preparation:

Any red fish will be suitable for filling these tartlets for the holiday. This applies to both the type and method of preparation. With smoked fish it will be more piquant, and with lightly salted fish it will be more tender. Remove bones and skin (if any). Cut into small cubes. Place the slices in a deep bowl in which it will be convenient to mix.
If the cucumber peel is rough, it is better to cut it off. Remove the ends too and chop the cucumber, like the fish.-
Hard-boil the eggs and cool completely. Peel and cut. In order for the yolk to turn out as desired, cook from the moment of boiling for at least 7, but no more than 10 minutes. Remove the finished eggs from the boiling water and place them on ice or in very cold water. When they have cooled, remove the shells. Cut into cubes and add to other filling ingredients for festive crispy tartlets.
Add cream cheese. You don't have to buy ricotta or other expensive Italian product. I used Almette cheese with wild mushrooms, it turned out very tasty. But it’s still better to use cheese without additives if you’re not sure that the products will go well together. Instead of cheese, you can use mayonnaise, sour cream or thick natural yogurt.-
Mix thoroughly. Taste and adjust with salt and pepper if necessary.
Place the red fish filling in the tartlets and serve on the festive table immediately, before the delicate crispy dough gets soggy. You can paint it with “roses” of red fish and a leaf of greenery.

Tartlets with red fish and cheese

Ingredients:

salmon fillet - 300 g;
processed cheese - 3 pcs.;
eggs - 4 pcs.;
dill - 0.5 bunch;
mayonnaise - 100 g;
tartlets - 1 pack.

Preparation:

Processed cheese comes in different varieties. For such an elegant dish, the cheapest option is not suitable, since it can ruin the entire flavor composition. This is definitely not an ingredient you need to skimp on in this case. Eggs will need to be boiled. To do this, they are sent to boil before starting cooking.
Now it's time for processed cheese, which is grated on a coarse grater. Why not small? The answer to this question is quite simple: during the mixing process, the consistency of the filler will be such that the method of grating the processed cheese will simply be invisible. Add finely chopped dill to it and mix thoroughly. At this time, the eggs are ripe, so you can still prepare the fish. It is cut into medium-sized strips and set aside separately to wait in the wings.
When the eggs are ready, they are also grated on a coarse grater, added to the cheese-dill mixture and mixed thoroughly. Based on the resulting consistency, mayonnaise is added. The mixture should not be too dry, but at the same time it should hold its shape and not fall apart.
Now it's time for the tartlets. In this case, we will use the waffle version, which is sold in any store. The tartlets are filled to the brim with the resulting mixture, but no more, since it is necessary to leave room for placing the fish.
When all the forms are filled out, you can start processing the salmon. The strips are twisted into a ring and placed on top of the filled tartlet. The result is as if a small snake made of salmon is curled up on top of the tartlet. All preparations are completed, the finished tartlets with salmon and cheese are transferred to a dish and served.

Classic tartlets with pink salmon

Ingredients:

Pink salmon (lightly salted) - 120g.
Cheese (curd) - 250g.
Egg - 1 pc.
Arugula - optional
Cheese (hard) - 50g.
Spices - optional
Tartlets - 20-25 pcs.

Cooking method:

I really love this recipe for its simplicity and speed of preparation. Since we take ready-made shortbread tartlets (ideally, of course, you can and even preferably bake them yourself), all that remains is to prepare the filling.
And for it, using a fork, we knead everything that is indicated in the list with the exception of hard cheese (it is also better to cut pink salmon with a knife).
Add curd cheese to the mixture (both cream and processed cheese will go well together). We will also add chopped arugula. Season with spices
Fill the sand baskets with the prepared filling. Place a handful of grated hard cheese on top of each. By this time the oven should already be warming up to two hundred degrees. It remains to wait for baking time (15 minutes)
This is such a wonderful and appetizing beauty you will get after the specified time. While the cheese is still hot, put a sprig of dill on each tartlet with fish filling.
After cooling, they can be served. A treat for all 100!

Recipe for tartlets with salmon and cheese

Ingredients:

Ready-made tartlets (you can buy them in almost every grocery store) - 13 pcs.
Egg - 2 pcs.
Processed cheese - 100 grams or 1 piece (processed cheese can be replaced with hard cheese if desired).
Mayonnaise - 1 heaped teaspoon
Salmon (red fish)
Greenery

Preparation:

Boil the eggs and then grate them on a medium grater.
Take processed cheese (you can take it like I did - with the taste of greenery, since there was no greenery itself) and also grate it on a medium grater. If desired, processed cheese can be replaced with the same amount of hard cheese. Before doing this, you can put it in the freezer for a while to make it easier to grate.
Mix eggs with cheese, add mayonnaise, herbs and red salmon cut into small pieces. Mix everything well.
Now use a teaspoon to spoon the filling into the tartlets. You can buy them at any store or supermarket, or make them yourself (they are quite easy to bake yourself).
If desired, decorate your tartlets with herbs and remaining salmon. Or you don’t have to decorate it and serve it to the table just like that, carefully arranging the tartlets on a large, flat plate.

Vol-au-vents (tartlets) with trout

Ingredients:

puff pastry dough -1 kg
lightly salted trout - 100 g (to taste)
boiled potatoes - 2 pcs.,
boiled eggs - 2 pcs.,
pickled red onion - 2 pcs.,
hard cheese - 100 g (to taste),
corn - 50 g (to taste)
mayonnaise (to taste)

Cooking method:

First, let's pickle the onions. For the marinade you will need: 2 medium onions, 175 g of water, 2 tbsp. spoons. sugar, salt - 1/4 tbsp. spoons, vinegar 9% - 1-1, tbsp.
If you have vinegar essence, you need to reduce the amount of vinegar, or dilute it with water to 9%.
Cut the onion into thin rings or half rings and put it in a jar.
There is no need to compact it too much; there should be room for the marinade. Mix water, sugar, salt in warm water, add vinegar.
Pour the prepared marinade over the onions in the jar to the very top. Close the jar with a lid and leave for at least 1-1.5 hours.
Roll out the puff pastry.
Take a mold or glass and cut out the figures; you should get an even number of figures. those. 20 pcs. for example, put 10 on a baking sheet, the other 10 will be placed on top.
Place the figures on a baking sheet lined with parchment.
Cut out the figures that you will place on top in a stack to create a hole.
Grease our sun with egg.
Cover with a cut out figure with a hole and press down a little. Place the vol-au-vents in a preheated oven at 180 degrees for 15 minutes, until golden brown.
Cool the finished vol-au-vents slightly.
Cut out the center with a knife.
I got about 25 vol-au-vents, there was still some dough left.
We are preparing the dressing. Grate the potatoes and place them in a salad bowl.
Grate the cheese and send it there. Then cut the eggs.

Tartlets with salmon and processed cheese

What could be tastier and more tender than processed cheese combined with garlic and mayonnaise. Everyone calls this salad differently, but almost everyone praises the taste! Today we will try to prepare an equally tasty appetizer, but with the addition of cucumber, lettuce pepper and red fish. Please note that you do not have to prepare salmon and cheese tartlets by adding the nth portion of garlic. The taste of the snack without garlic will be just as amazing, but then you should add a little greenery. Also, tartlets according to this recipe are decorated with red caviar. This ingredient is also optional. Salmon already serves as the main ingredient.

Ingredients:

Lightly salted salmon (fillet) - 180 g;
Mayonnaise - 2 tbsp. l.;
Processed cheese - 2.5 pcs.;
Boiled eggs - 2 pcs.;
Fresh cucumber - 1 pc.;
Salad pepper - 1 pc. medium size;
Salt - as needed (explanation in description);
Garlic 4 - 5 cloves;
Red caviar - for decoration;

Preparation:

We cut hard-boiled eggs, cooled and peeled, into large pieces and pass them through the same press. Well, naturally, we clean the processed cheese and pass it through the same press.
So you get something like cheese noodles, like grated eggs and chopped garlic. Add mayonnaise to this mixture.
Since the recipe contains salted salmon, it is worth salting the filling only after adding it. Moreover, if you decorate with red caviar, you will need to think about the taste.
Salted salmon plus salted caviar is more than enough for the recipe. But you need to try the ready-made tartlet filling and decide according to your taste.
Now wash and chop the remaining ingredients. Remove seeds and stems from the pepper, rinse and chop very finely.
A cucumber should be peeled if there is a possibility that its skin is bitter. Also cut it into small cubes.
Remove the skin and bones (if any) from the salmon. Try to cut the red fish for the cheese filling of tartlets into large cubes. The size of the fish slice should be approximately 2.5 times larger than the vegetable slice.
Add all these ingredients to the chopped cheese and eggs and mix. The finished filling should be put in the refrigerator until guests arrive.
You shouldn’t put it in baskets in advance, because before the guests arrive they will get wet and lose their taste.
Serve delicious tartlets with salmon and cheese, garnishing them with caviar or herbs; this recipe can be improvised.

Tartlets with salmon, egg and cucumber

An excellent way to satisfy your hunger before serving the main course is an appetizer such as tartlets with salmon, egg and cucumber. You can make tartlet filling in several ways. A simpler and faster way is to mix all the ingredients using a blender, that is, the filling will look like a pate. You can also grate eggs and cucumber on a fine grater, and cut the fish into pieces - then the filling will not be so uniform. The choice is up to you. Tartlets can be purchased ready-made - there are a lot of varieties, for every taste - puff, waffle, shortbread. You can also bake tartlets at home yourself.

Ingredients:

1 fresh cucumber
2 chicken eggs
70 g lightly salted salmon
1 tbsp. l. mayonnaise
optional ground black pepper
greens for decoration

Preparation:

Wash the fresh cucumber and trim the ends. Check that the cucumber is not bitter, and if the peel is hard and pimply, it is better to cut it off. Use a vegetable peeler.
Hard-boil chicken eggs. After cooling them in cold water and peeling them, grate them on a fine grater. You can replace chicken eggs with quail eggs, but in this case you will need at least a dozen of them.
Peel lightly salted salmon and select large and small bones. Cut the fish very finely into cubes.
In a salad bowl, mix grated cucumber, eggs and salmon. Add a little mayonnaise; it can be replaced with low-fat sour cream. Add spices and salt if desired.
Stir and spoon filling into each tartlet.
Make a small mound, but such that the filling does not fall out. If the tartlets are too soft (wafer-like), then it is better to fill them just before serving.
Before serving, garnish each tartlet with a sprig of fresh dill or parsley.

Tartlets with salmon and quail eggs

Elegant tartlets with red fish and cream cheese are very popular among appetizers, they will make any table festive and will be 100% liked by everyone who tries them. The tartlets are quick and easy to prepare, and they taste amazing.

Ingredients:

shortbread tartlets 12 pcs.;
cream cheese (Philadelphia, Almette) or soft cottage cheese 150 grams;
salmon fillet (salmon or other red fish) 150 grams;
lemon juice 1 tbsp. spoon;
quail eggs 6 pcs.;
black pepper to taste;
greens for decoration.

Preparation:

Boil quail eggs in salted water for 3 minutes after the water boils, then cool, peel and cut in half.
Cut the salmon into strips approximately the diameter of the tartlets and 1.5-2 cm wide.
Combine cream cheese with lemon juice and black pepper and stir until smooth.
Place fish strips in tartlets, fill tartlets with cream cheese, garnish with herbs and quail egg halves.

Tartlets with smoked trout

Ingredients:

Puff pastry 500 gr;
Smoked fish 150 gr;
Sour cream 150 gr;
Green onion 2 tbsp;
Salt, pepper 0.5 tsp;

Cooking method:

Thaw the finished puff pastry at room temperature. Using a glass or round mold, cut out circles of dough up to 10 cm in diameter.
Place the dough circles into small silicone molds or muffin tins. Prick the dough with a fork.
Mix sour cream, finely chopped green onions, salt and pepper.
Place 1-2 tbsp in each tartlet. sour cream, place small slices of smoked trout on top.
Bake in a hot oven (180 degrees) for 20 minutes.

Tartlets with salmon and cream cheese

Ingredients:

lightly salted salmon - 200-300 g
soft cream or curd cheese - 300 g
dill greens - a small bunch
tartlets

Preparation:

How to make tartlets with salmon
Cut lightly salted fish into thin pieces.
Wash the dill, dry with a napkin and finely chop. It is very convenient to do this with scissors.
Mix soft cream or cottage cheese with dill and fill the tartlets with it. Place a slice of fish on top and garnish with a sprig of dill.
You can use olives or black olives to decorate and add additional flavor to salmon tartlets.

Tartlets with salmon

A very festive option. If you have time, be sure to make small “roses” from red fish. Great for whetting your appetite!

Ingredients:

lightly salted or smoked red fish (salmon, trout, pink salmon or other) - 150-200 g
fresh cucumber - 1 long or a couple of medium ones
large chicken eggs of selected category - 3 pcs.
curd cheese (preferably without fillers) - 1 pc. or a little mayonnaise

Preparation:

Any red fish will be suitable for filling these tartlets for the holiday. This applies to both the type and method of preparation. With smoked fish it will be more piquant, and with lightly salted fish it will be more tender. Remove bones and skin (if any). Cut into small cubes. Place the slices in a deep bowl in which it will be convenient to mix.
If the cucumber peel is rough, it is better to cut it off. Remove the ends too and chop the cucumber, like the fish.-
Hard-boil the eggs and cool completely. Peel and cut. In order for the yolk to turn out as desired, cook from the moment of boiling for at least 7, but no more than 10 minutes. Remove the finished eggs from the boiling water and place them on ice or in very cold water. When they have cooled, remove the shells. Cut into cubes and add to other filling ingredients for festive crispy tartlets.
Add cream cheese. You don't have to buy ricotta or other expensive Italian product. I used Almette cheese with wild mushrooms, it turned out very tasty. But it’s still better to use cheese without additives if you’re not sure that the products will go well together. Instead of cheese, you can use mayonnaise, sour cream or thick natural yogurt.-
Mix thoroughly. Taste and adjust with salt and pepper if necessary.
Place the red fish filling in the tartlets and serve on the festive table immediately, before the delicate crispy dough gets soggy. You can paint it with “roses” of red fish and a leaf of greenery.

Description of preparation:

Pink salmon is good in any form, but it is especially wonderful with greens and soft cheese.
To prepare tartlets with pink salmon, we need lightly salted fish (I like to salt it later to taste), fresh herbs and soft cheese (ideally, of course, use Philadelphia or something similar). You can replace it with plain melted cheese. Purpose: For lunch / For dinner / For a holiday table / Birthday / New Year / Christmas / Buffet Main ingredient: Fish and seafood / Pink salmon / Dairy products / Cheese / Greens Dish: Appetizers / Tartlets

Tartines with salmon

Ingredients:

Borodino bread – 5 slices
Red fish fillet (lightly salted) - 200 g
Fresh cucumber - 0.5 pcs.
Mayonnaise - 2 tbsp.

Preparation:

I don’t remember the first time I made these sandwiches. This is one of our family's favorite snacks. Read also: Tartlets in the oven: step-by-step recipe with photos.
Sandwiches with red fish and cucumber are loved by all my friends, I cook them without hesitation, they always go away with a bang! Simple and affordable ingredients, and what a delicious and beautiful result.
I usually take fillets of pink salmon or chum salmon. We tried it with white bread, but it didn’t taste the same.
Amount of ingredients for 20 small sandwiches.
I take already sliced bread, all that remains is to cut it into 4 pieces.
Cut the cucumber into plastic pieces.
Grease the bread with mayonnaise.
Place fish pieces on top.
Cover with cucumber. Sandwiches with red fish and cucumber are ready.
Serve immediately.