Salad in tartlets, recipe for filling

Tartlets are an excellent option for an outing buffet or a banquet. Neat, small, with a variety of fillings, they can serve as an excellent snack for champagne or wine.

Salad in tartlets, recipe first

It will take: 200 g chicken liver and 200 g champignons, 1 carrot and 1 onion, 1 egg, greens and mayonnaise for refueling. The liver is boiled in boiling water for about a quarter of an hour. Onion and greens finely chopped, carrots rubbed on a small grater. Champignons cut into small cubes. Eggs are boiled and rubbed on a fine grater. Onions are fried in a pan for about five minutes, then add champignons and fry for another ten minutes. The cooked liver is ground in a meat grinder and mixed with the rest of the ingredients. Add mayonnaise to taste and fill the tartlets with stuffing.

Filling for tartlets with crab sticks

Required: a packet of crab sticks (200 g), 3 eggs, lettuce leaves, a pair of cloves of garlic, mayonnaise and 100 g of hard cheese. A sheet of lettuce is put on the bottom of each tartlet. Cheese finely rubbed. Eggs are boiled and cut into small cubes. Garlic is passed through a press or finely-finely chopped. Crab sticks, too, cut into small cubes. All ingredients are mixed and spread on a leaf of lettuce, lying in the tartlet.

Salad in tartlets, a recipe with a liver of cod

Ingredients: liver cod - 200 g, 3 eggs, onion, 2 pickled or pickled cucumber, mayonnaise and greens. Onion finely chopped. Open the jar with the liver and drain out all the liquid. The contents are kneaded in mashed potatoes. Eggs are boiled and finely chopped, cucumbers cut into small cubes. All ingredients are mixed, add mayonnaise and decorate with leaves of parsley.

Hot salad in tartlets, recipe with champignons

For preparation it will be required: 100 g champignons, 2 eggs, onion, 100 grams of hard cheese, butter and greens. Peeled mushrooms and onion cut into small cubes. The egg is boiled and also finely chopped. All ingredients are transferred to one container, add a small (about 50 grams), melted slice of butter and mix. The filling is laid out on a baking tray, sprinkled with grated cheese and put in a preheated oven for a quarter of an hour at a minimum temperature. When the cheese melts, and the mushrooms are browned, the baking tray is pulled out and filled with a baked tartlet salad. Decorate with branches of greenery.

Salad in tartlets, recipe for the second

For cooking you will need: 300 g fresh mushrooms, 300-400 grams of frozen shrimp, Bulgarian and ground pepper, lemon, garlic, greens and caviar. Finely chop onion and peeled and washed champignons. Slightly fry them in a pan, cool. Prawns are boiled, cooled, cleaned and divided into small pieces. Then they are mixed with mushrooms, sprinkled with chopped herbs and garlic, peppers, poured with lemon juice. Bulgarian pepper is divided into 2 parts. The first part is cut into cubes and mixed with the rest of the ingredients, the second is cut into thin semirings. Ready-made salad is spread in tartlets, decorated with eggs, greens and a slice of sweet pepper.

Salad in tartlets, recipe with shrimps

It will take: half a kilo of raw shrimp, 100 g of hard cheese, dill, 4 eggs, Bulgarian pepper, mayonnaise and a little caviar for decoration. Boil water, throw salt, dill and shrimp into it. Cook them for about 10 minutes, then cool, clean and cut. Eggs are boiled and crushed. The cheese is rubbed on a fine grater, and the sweet pepper is cut into small cubes. All ingredients are combined, rubbed garlic and mayonnaise. The salad is filled with tartlets and decorated with eggs on top.

There are also various recipes of tartlets withcaviar. Let us cite one of them. The bottom of each tartlet is smeared with a thin layer of oil, the cavia is spread over the top and decorated with a leaf or a twig of green.

Cottage cheese slices are mixed with a tablespoonsour cream. Add chopped greens and mix again. The resulting mass is filled with tartlets 2/3 of the volume, and the eggs are laid on top. Decorate with a sprig of dill.

Bon Appetit.