Tartlets with fish and avocado. Tartlets with red caviar and avocado cream

Filled tartlets are an ideal option for a buffet table, party or holiday table. In large grocery stores you can always purchase ready-made tartlets of various shapes and sizes. And you can fill these edible plates with a wide variety of fillings: fish, meat, fruits and berries, your favorite cream, ready-made salads and pates.

Bright Side I have prepared for you 12 interesting options for fillings that your family and guests will definitely like.

Salmon and avocado filling

You will need:

100 g salmon fillet
2 avocados
50 g soft cheese
4 tbsp. l. lemon juice
dill

Preparation:

Season the avocado pulp with lemon juice and grind in a blender along with soft cheese. Place the resulting mass into tartlets. Slice the salmon into thin slices and place on top. Garnish the appetizer with washed finely chopped herbs. You can diversify the taste with a couple of olives.

With baked pumpkin and dorblu cheese

You will need:

200 ml cream
2 tbsp. l. finely ground corn flour
3 eggs
100 g Dorblu cheese
500 g pumpkin
fresh thyme
salt pepper

Preparation:

Distribute the pumpkin pulp cut into pieces on a baking sheet, add salt and place in an oven preheated to 200 degrees. Bake until soft (about 30 minutes). Cool the finished pumpkin and grind it in a blender with the addition of salt, pepper and thyme. In a bowl, beat eggs with cream, add pumpkin puree and corn flour. Mix.

Pour the mixture into tartlets and distribute pieces of cheese on top. Bake at 180 degrees until the filling hardens.

Tuna and corn filling

You will need:

1 can canned tuna
300 g canned corn
200 g hard cheese
2 tomatoes
2 eggs
2 tbsp. l. mayonnaise
2 tbsp. l. tomato paste

Preparation:

Finely chop the boiled eggs and mix with the tuna. Grate the cheese on a coarse grater, cut the tomatoes into cubes. Mix corn, eggs with tuna, cheese, tomatoes, season with mayonnaise and salt to taste.

Grease the inside of each tartlet with tomato paste and fill with filling. Bake for 12 minutes at 180 degrees. Decorate the finished tartlets with parsley sprigs. Serve hot.

Chicken and pineapple salad

You will need:

200 g boiled chicken fillet
200 g canned pineapples
70 g hard cheese
1–2 cloves of garlic
30 g walnuts
2 eggs
mayonnaise
salt, black pepper

Preparation:

Cut the boiled chicken into pieces. Add diced canned pineapples. Grate the cheese on a coarse grater, chop the nut kernels with a knife. Add cheese, nuts and chopped eggs with garlic to the remaining ingredients. Add salt and pepper to taste, add mayonnaise and mix thoroughly. Fill the tartlets with filling and decorate with herbs.

With cheese and bacon

You will need:

ground chili pepper
1 egg
100 g raw smoked bacon
1 tomato
150 g hard cheese
greenery
mayonnaise

Preparation:

Dice the cheese, bacon and tomato. Beat the egg with pepper and mayonnaise and combine with the chopped ingredients.

Spread the filling and place the tartlets in the oven for 15 minutes at 180 degrees.

With melted cheese and paprika

You will need:

2 sweet peppers
2 processed cheeses (Druzhba type)
1 clove of garlic
ground paprika
mayonnaise

Preparation:

Cut the bell pepper into cubes. Grate the processed cheese on a fine grater (it is better to put it in the freezer for 10 minutes first). Thoroughly mix the cheese, pepper, crushed garlic, paprika and mayonnaise and spread the filling among the tartlets.

Stuffed with asparagus, rosemary and cheese

You will need:

4 eggs
8 asparagus stalks
70 g goat cheese
1 clove of garlic
1 sprig rosemary
2 tbsp. l. cream cheese
1 tsp. olive oil
1 tsp. butter
salt pepper

Preparation:

Remove any rough stems from the asparagus. Heat the butter and olive oil in a frying pan, add the asparagus, salt and pepper and lightly fry. Add rosemary leaves and garlic, stir and fry a little more. Cut the fried asparagus in half: set aside the top part for decoration, and grind the bottom part in a blender with eggs and cheese. Season with salt and pepper.

Fill the tartlets with the creamy egg filling, add pieces of asparagus and sprinkle with finely chopped goat cheese. Bake the tartlets in the oven at 190 degrees for 10–12 minutes.

Tartlets with salmon and cream cheese - how to prepare the dough and filling

At a buffet table or before main course, it is good to serve tartlets with cream cheese and red fish. An exquisite combination of tender fish and aromatic cheese, bright design and simplicity of ingredients – these are the advantages of these delicious snacks.

Methods for preparing tartlets

The classic dough for them is shortbread, but you can make it from puff pastry, kefir, sour cream or unleavened.

To prepare the dough, combine 200 g of butter or margarine with flour until smooth crumbs are obtained. Separately, beat the egg with salt (if you serve dessert, then with sugar to taste) until white foam, pour into the flour crumbs. Knead a homogeneous tight dough, leave it for 30 minutes. Then tear off small pieces and level them into the molds, creating space for the future filling. Bake at 180 degrees for 8-10 minutes.

Tartlets with salmon, cream cheese and red caviar

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 282 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Instead of lightly salted fish, you can use smoked fish. Red caviar is used as decoration.

Ingredients:

lightly salted salmon – 250-300 g;
curd cream cheese – 300 g;
dill - to taste;
red caviar – 2 tbsp. l.;
ready-made tartlets – 20 pcs.

Cooking method:

Cut lightly salted salmon into thin slices.
Rinse the dill and dry with a paper towel.
Combine the cheese with chopped dill (it’s convenient to chop the greens with scissors).
Fill the dough with the creamy mixture and garnish with red fish and caviar.
Tartlets with curd cheese and salmon are ready.

With avocado

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 220 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

By adding a little lemon juice to tartlets with cheese and salmon, you can refresh the taste, prevent the cream from darkening, and add piquancy to the garlic. You can use lime juice and zest in the recipe, and decorate it to your liking - shrimp, olives.

Ingredients:

tartlets – 10 pcs.;
avocado – 500 g;
lemon or lime – 100 g;
red fish – 200 g;
cream cheese – 175 g;
spices - to taste;
greens - to taste.

Cooking method:

Wash the citrus and dry. Grate the zest and squeeze the juice out of the pulp.
Chop the greens.
Peel the washed avocado and remove the seeds. Roughly chop the pulp, sprinkle with lemon juice, and mash with a fork or potato masher.
Cut the red fish into thin slices.
Mix avocado mousse with cheese, herbs, spices, and zest.
Fill the tartlets with the prepared cream, garnish with slices of red fish and lemon wedges.
Tartlets with salmon and avocado-based cream cheese are ready.

With cucumber

Time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Use soft processed cheese. To make it easier to grate, put it in the freezer for a while. Check the cucumbers for bitterness so as not to ruin the entire dish. To save a bitter vegetable, try peeling it and then putting it in cold water for 5 minutes.

Ingredients:

red fish – 200 g;
tartlets – 15 pcs.;
processed cheese – 100 g;
cucumbers – 150 g;
egg – 1 pc.;
mayonnaise – 1 tbsp. l.

Cooking method:

Grate the processed cheese and boiled egg onto a coarse grater. Cut the fish with cucumber into small cubes.
Place everything in a bowl, add mayonnaise and spices to taste. Mix.
Fill tartlets and decorate as desired.

Tartlets with red fish - a delicious and beautiful appetizer for a buffet table

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.

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

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.

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

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.

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.

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.
Tartlets with red fish are decorated with herbs or cucumber slices to taste and served.

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 the bottom with herb leaves.

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.

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 salted red fish and 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.

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.

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

The filling for tartlets with salmon 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.

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

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 chopped or halved olives, capers, black olives, or just slices of lime or lemon to the filling. For greens, basil or parsley leaves are suitable.

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.

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

An easy-to-prepare appetizer for a buffet or holiday 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.

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

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.

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

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 with smoked pink salmon, despite the 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.

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

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.

lightly salted salmon fillet – 200 g;
tartlets – 10 pcs.;
celery stalks – 1 pc.;
cucumber – 0.5-1 pcs.;
cream cheese – 100 g;
salt, pepper, herbs.

Peel and chop cucumber, celery and fish fillet as finely as possible.
Mix the prepared ingredients with spreadable cheese, adding a little mayonnaise if necessary.
Fill tartlets with the resulting mass, decorate to your taste and serve immediately.

Tartlets with salmon - a delicious instant appetizer

How to make a tasty but easy-to-prepare dish? Place salmon in tartlets for an elegant, festive appetizer.

One of the main ingredients in this recipe is cream cheese. Its taste is delicate, delicate, and it is especially suitable for lightly salted fish.

Cooking method with soft cheese

There are many recipes for preparing an appetizer in tartlets with fish. But there is always one that is easy to prepare, requires a minimum of time, and the result will delight even the most experienced cooks.

200 g lightly salted salmon;
350 g soft cheese with creamy taste;
12-16 tartlets;
a bunch (small) of fresh dill.

Cooking: 20 minutes.

Serving value: 203 kcal.

Mash the cheese thoroughly in a bowl, adding chopped dill and some salmon, cut into small cubes.
Cut the remaining fish into thin strips. This is easy to do if you first keep a piece of fish in the freezer (5 minutes).
Fill the tartlets to the very top with the cheese mixture. Roll the salmon strips into a tube and place on the cheese. Garnish with a sprig of dill.

Baskets with curd cheese

Tartlets filled with salmon and decorated with red caviar are the most suitable appetizer for a gala dinner.

3 avocados;
150 curd cheese;
100 g red caviar;
1 cucumber;
300 g lightly salted salmon;
½ lemon;
pepper to taste.

Time: 15-20 minutes. Each serving: 195 kcal.

Cut salmon into thin slices and place them on the bottom of each basket.
Place cucumber, chopped into rings, on the fish (one ring per tartlet).
Grind the remaining salmon slices and curd cheese in a blender bowl.
Peel the avocado fruits, remove the seeds. Mix avocado pulp, lemon juice, ground pepper mixture and a little salt in a blender container.
Place both mixtures in each basket, place a teaspoon of red caviar and a leaf of arugula on top.

Tartlets with salmon and avocado

In just a few minutes you will have an original and tasty snack on your table. For the fish, prepare a mixture of avocado, spices, sour cream and herbs.

16-18 tartlets;
200 g fresh cucumbers;
300 g smoked salmon;

2 avocados;
2 onions;
180 g thick sour cream;
a little fresh parsley;
1 lemon (for juice);
1 pinch of ground paprika;
ground black pepper, salt to taste;
garlic, hot pepper at your discretion.

Cooking time: 20 min.

Serving value: 205 kcal.

Prepare guacamole: put chopped onion, parsley, peeled avocado pulp, spices, salt, sour cream into a blender bowl, mix everything until smooth.
Fill the baskets with the prepared avocado mixture. Thinly slice fish fillet, fresh cucumber, roll into a tube and add to each basket. Garnish with parsley leaves.

Festive appetizer with caviar

A tasty, moderately salted salmon fillet is just what we need. Add pickled cucumber, red onion, boiled rice, salmon caviar to the fish, put all this wealth into tartlets and serve. To keep it festive, we decorate it with caviar on top.

1 pack of tartlets;
150 g salted salmon;
50 g rice;
1 pickled cucumber;
1 red onion;
10 g mayonnaise with lemon juice;
10 ml lemon juice;
50 g salmon caviar.

Cooking: 10-15 minutes.

Calorie content: 208 kcal.

Cut the salmon and pickled cucumber into cubes. Chop the red onion.
Cook the rice until cooked according to the instructions on the box.
Combine the prepared ingredients, add caviar (leave a little for decoration), season with mayonnaise, and mix gently.
Fill the baskets with the prepared filling. Top with red caviar.

The video shows a quick way to prepare tartlets with salmon and red caviar:

Potato tartlets with salmon

We recommend making your own tartlets from potatoes and filling them with salmon and herbs. It will turn out incredibly tasty and original. The snack is prepared quickly and easily. And the combination of lightly salted fish with aromatic herbs and fresh potatoes is simply excellent.

2 potatoes;
30 g flour;
20 ml odorless vegetable oil;
150 g lightly salted salmon;
1 red onion;
1 handful of capers;
3 olives;
1 lemon;
fresh dill to taste;
salt to taste.

Number of calories: 210 kcal.

Prepare potato dough. Grate the peeled potatoes using a coarse grater. Squeeze out excess liquid from potato mixture. Then put it in a bowl, add 30 g of flour, a couple of drops of vegetable oil, salt, mix everything.
Bake tartlets. Grease tartlet (or muffin) molds and place potato batter in them, spreading evenly along the bottom and edges. Place the molds in a hot oven for 15 minutes.
Prepare the filling. Cut the salmon into small cubes. Finely chop the red onion, olives, dill, capers, and remove the zest from the lemon using a fine grater. Mix everything, season with oil and lemon juice.
Fill the prepared potato baskets with the filling.

Tartlets with chicken, mushrooms and cheese are delicious. Find the recipe here.

Here you can see more recipes for red fish tartlets.

Original and tasty filling options:

Cut the avocado in half, remove the pit, scoop out the pulp with a spoon and transfer to a blender container. Add lemon juice, curd cheese, salt, pepper. Beat the ingredients into a smooth paste. The avocado should be ripe and oily, without dark spots inside. You need a small lemon, and in order for the juice to come out of it well, you need to roll it on a hard surface, pressing it with your palm.
You can fill the tartlets with salmon mousse. To do this, beat 200 g of lightly salted salmon in a blender bowl with 50 ml of heavy cream. Separately, dilute 10 g of gelatin in 50 ml of warm cream, cool and combine with the fish mass. You can add a couple of drops of cognac. Place the mousse in a piping bag and fill the baskets. Garnish with salmon caviar and fresh herbs. If you don’t have a special bag, you can put the mousse in a regular plastic bag by making a hole in it.
You don’t have to buy tartlets in a store; you can make them in your own kitchen. According to the recipe, make shortbread dough, roll it out thinly, place it in greased muffin tins, place them in an oven preheated to 180ºC for about 10 minutes.

The video shows a very simple recipe for making delicious fish tartlets:

For an appetizer, you can make tartlets with salmon. The key to success is good quality fish, and cottage cheese or cream cheese will add a delicate taste. Then you can customize the filling to any flavor by adding red caviar, capers, herbs, avocado and spices.

Tartlets with salmon

Salmon is a tasty and healthy fish; many people love it. A snack with it always becomes one of the main table decorations. It would be a good idea to make tartlets with salmon for the holiday. They are easy to prepare, look beautiful, and are a pleasure to pick up and eat.

Cooking features

Even an inexperienced cook can make delicious tartlets with salmon, but to get the expected result, he needs to learn the intricacies of preparing this appetizer.

Tartlets for appetizers with salmon can be used from shortbread, waffle or puff pastry; the most popular option is shortcrust pastry. Tartlets are available in different sizes. If the filling consists of expensive products (salmon and avocado, salmon and red caviar, and the like), then it is advisable to use small baskets. For a cheaper filling, choose standard-sized tartlets.
Baskets for tartlets are sold in any large store, but many housewives prefer to make them themselves. Guests will certainly notice the difference, and the hostess, who is not too lazy to bake the base for the tartlets, will receive a lot of compliments from them.

Salmon goes well with all types of cheese, many vegetables, some fruits, and eggs. These products are most often added to the filling of tartlets along with red fish. There are many options for combining these ingredients, so the salmon tartlet appetizer is varied.

Tartlets with salmon and curd cheese

margarine – 0.25 kg;
chicken egg – 1 pc.;
wheat flour – 0.35 kg;
salt – 4 g;
baking powder for dough – 5 g;
water – 50 ml;
lightly salted salmon (fillet) – 0.2 kg;
curd cheese with smoked salmon or herbs – 0.2 kg;
soft cottage cheese – 0.4 kg;
mayonnaise – 20 ml;
fresh dill - to taste.

Sift the flour, mix it with baking powder.
Finely chop the margarine with a knife, adding flour to it.
Beat the egg with a pinch of salt.
Make a hole in the flour pile and pour the egg into it.
Stir the dough with a spoon, then knead it with your hands. Use cold ingredients for the dough and try to minimize its contact with warm palms.
Wrap the dough in cling film and place it in the refrigerator for 30–60 minutes.
After the specified time, roll out the dough. Using a glass or other utensil, cut out circles to fit the muffin tins.
If you use metal molds, grease them with vegetable oil. Silicone ones do not need this: baked goods can be removed from them easily and without lubricating them with oil.
Divide the dough into the molds and press it against the sides. Place a spoonful of peas on the bottom - it will prevent the bottom from rising while baking the products.
Preheat the oven to 200–220 degrees, place the molds with dough in it. Bake the tarts for 10–12 minutes.
Let the baskets cool slightly, remove them from the molds and leave to cool completely.
Cut the salmon fillet into small cubes.
Combine cheese with cottage cheese, salt and finely chopped dill. Beat them with a mixer. Place in a piping bag or plastic bag, in which you don’t mind making a small hole.
Lubricate the inside of the baskets with mayonnaise, place pieces of salmon on the bottom.
Place cottage cheese and cheese cream from a cooking bag or bag on top.

Additionally, the tartlets can be decorated with a sprig of dill and red caviar, but this is not mandatory. Shortcrust pastry baskets prepared according to the given recipe are suitable for any other savory filling.

Tartlets with salmon and melted cheese

tartlets – 15–20 pcs.;
lightly salted salmon (fillet) – 0.25–0.3 kg;
processed cheese – 0.2–0.25 kg;
chicken egg – 3–4 pcs.;
mayonnaise – 40–60 ml;
greens - to taste.

Boil the eggs hard. Cool them by placing them under running cold water and peel them. Grind on a grater, maybe on the side with large holes. Place in a bowl.
Grind the cheese in the same way. To make grating easier, it is recommended to place it in the freezer for 20 minutes before doing this. Add shredded cheese to eggs.
Finely chop the dill and parsley, after washing and drying it. Pour it over the chopped ingredients.
Add mayonnaise, stir.
Place the salad among the baskets.
Cut the salmon into thin slices, roll them into rolls and place on the filling.

The tartlets will look even more appetizing if you put a piece of kiwi or a spoonful of red caviar in the center of the salmon roses and decorate them with sprigs of fresh parsley.

Tartlets with salmon and cucumber

Compound:

tartlets – 20 pcs.;
lightly salted or smoked salmon fillet – 0.2 kg;
fresh cucumbers – 0.2 kg;
processed cheese – 0.2 kg;
chicken egg – 2 pcs.;
mayonnaise - to taste;
fresh herbs - for decoration.

Wash the cucumbers and dry with a napkin. Cut off the ends and peel the fruits. Cut the cucumber pulp into small cubes.
Cut the salmon fillet into small cubes and add to the cucumbers.
Cool the cheese in the freezer for 20 minutes, grate it, and add it to the cucumbers and salmon.
Cool hard-boiled eggs under running cold water, remove the shells, grate or finely chop with a knife, and combine with other ingredients.
Add mayonnaise to the products, mix.

Place the salad in baskets, decorate the tartlets with sprigs of herbs and serve.

Tartlets with salmon and bell pepper

tartlets – 20 pcs.;
lightly salted salmon fillet – 0.2 kg;
hard cheese – 150 g;
sweet pepper – 150 g;
chicken egg – 3 pcs.;
mayonnaise - to taste;
olives - to taste (for decoration).

Cool hard-boiled eggs under running cold water, peel and grate.
Finely grate the cheese.
Cut the pepper into small squares.
Cut the salmon fillet into small cubes.
Combine red fish, cheese, eggs and mayonnaise, mix. Divide among tartlets.
Place an olive or half of it in the center of each basket. Place bell pepper pieces around. It is better to choose red pepper - it makes the tartlets look the most elegant.

Tartlets made according to this recipe look very elegant and have an unusual but harmonious taste. They will surely please your guests.

Tartlets with salmon, avocado and red caviar

tartlets (small) – 20 pcs.;
avocado – 0.2 kg;
lemon juice – 5 ml;
mayonnaise – 20 ml;
red caviar – 50 g;
lightly salted salmon (fillet) – 100–150 g.

Mash the avocado pulp with a fork, mix with lemon juice and mayonnaise, and distribute into tartlets using a piping bag.
Place salmon slices folded in the shape of roses on top.
Place a small spoonful of caviar in the center of each rose.

Tartlets made according to this recipe look presentable and have an exquisite taste. This snack option is ideal for a holiday table.

Salmon tartlets are easy to prepare. If you don’t bake the tartlets yourself and use a piece of fish fillet that has already been deboned, preparing the appetizer will take very little time, but both you and your guests will surely like the result.

flour – 200 g;
egg – 1 pc.;
butter (butter) – 100 g;
salt - one pinch.
For filling:
caviar (red) – 140 g;
avocado – 2 pcs.
cheese (cream) – 150 g;
lemon – 1 pc.
salt - to taste;
pepper (ground black) - to taste;
spicy red pepper sauce - optional.

Preparation time: 00:30
Number of servings: 2
Complexity: light

Preparation

Delicious tartlets with red caviar and avocado cream are a very elegant New Year's dish. This appetizer has every chance of becoming one of the favorites on your New Year's table! In addition, almost any housewife can cope with their preparation.

Let's start preparing tartlets from shortcrust pastry. To do this, sift the flour and mix it with salt. Add the cooled pieces of butter to the flour and chop with a knife until evenly chopped crumbs are obtained.
After this, add one egg and knead the dough, which should be quite elastic. Roll the resulting dough into a ball, wrap it in so-called cling film and place it in the refrigerator for about half an hour.
Place the already chilled dough on film and roll it into a layer whose thickness will not exceed 3 millimeters. We place the prepared molds on the dough and, by pressing, cut out pieces of shortcrust pastry of the desired size and shape.
Place in molds, lightly press down the center with a glass or other means at hand, forming a crust. Bake in the oven at 200 degrees for 15 minutes.
Now let's start preparing the filling for our tartlets. Remove the zest from the lemon and squeeze out the juice. Peel the avocado, removing the pit. Cut the avocado pulp and sprinkle it with lemon juice.
Mix avocado slices with so-called cream cheese. Add hot sauce, pepper, salt, zest, season with lemon juice and puree using a blender.
Place the resulting mass into tartlets and place a teaspoon of caviar on top of it.

Tartlets with salmon are an interesting, original and incredibly tasty appetizer suitable for a festive table. What’s especially nice is that it cooks quickly, you can finish it in half an hour. The New Year is ahead, and for the holiday you always want something unusual: exotic dishes, beautiful salads and delicious snacks to make the gatherings memorable. Housewives are looking for simple recipes with detailed instructions for cooking. Your family will definitely love this dish, and your guests will want to take some with them!

To prepare this dish for the holiday table, you need to buy baskets in advance in the store, or bake tartlets at home. I offer my recipe, they turn out tender, just melt in your mouth, and go well with any fillings.

From 1.5 cups flour, 100 grams of butter, 1 egg, 1 tsp. Provençal herbs, a pinch of salt, knead a homogeneous dough, place it in the refrigerator for 1 hour. Then I roll it out, cut disks that correspond to the size of the mold, grease it with a small amount of vegetable oil, prick it with a fork, and put it in an oven preheated to 200 degrees for 15-20 minutes. The tartlets should be slightly golden.

Tartlets with salmon, cream cheese and cucumber

This is a snack for which ready-made edible forms are used - baskets. An excellent option for a light snack before serving the main course. They look beautiful and taste good too. The design is worthy of any feast!

Ingredients:

tartlets (ready) – 18 pcs.;
processed cheese (packaged) – 180 g;
egg – 1 pc.;
garlic – clove;
mayonnaise;
salmon (lightly salted, fillet) – 170 gr.;
cucumber – 1 pc.

Cooking steps:

1. Boiled the egg in advance. I used regular cheese with a delicate creamy taste. Having opened the package, I put it in a bowl.

2. Grate the peeled egg on top using a fine grater. Finely chopped a clove of garlic. If you wish, you can pass it through a press, it will be faster.

3. You can take the salmon ready-made or salt it yourself. Finely chopped 50 grams of prepared salmon and added it to the cheese and egg mixture.

4. Added a couple of spoons of mayonnaise and mixed well. The filling is ready.

5. Simply cut the cucumber into thin slices. There is no need to clean it.

6. Filled all the tartlets with filling. The remaining salmon was cut into equal slices. I carefully rolled them up, making roses. You need to place one rose on the tartlet, and make the petals from a couple of cucumber slices.

The hardest part of making a snack is the assembly. Can be served immediately.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

The most delicious salmon and curd cheese tartlets

When compiling a menu for a holiday, it is worth including this appetizer. Preparation requires a minimum of ingredients and effort. And the result will please everyone. You get beautiful and delicious one-bite mini-sandwiches!

Ingredients:

tartlets (ready) – 16 pcs.;
curd cheese – 140 gr.;
dill - a bunch;
garlic – 2 g;
salmon (lightly salted, fillet) – 50 gr.

Cooking steps:

1. All products are already prepared, there is nothing to cook or marinate. All I have to do is peel the garlic and chop it finely with the herbs. When finished, I mixed them with a lot of curd cheese.

2. Arranged 16 tartlets so that they were easy to fill. You can place the curd mass in a pastry bag or a regular bag and cut off the edge. This will make the layout more beautiful.

3. Distributed the mixture equally among all tartlets. I cut the salmon separately into equal small pieces. Some of the baskets were decorated with pieces of fish, the rest, where there was not enough salmon, were supplemented with the remaining dill.

The number of tartlets should be calculated in advance so that there is enough for all guests. You can serve immediately after preparation.

Recipe for simple tartlets with salmon and avocado

This product is considered the king of fruits. It can be added to various dishes, making them exotic, especially snacks. Among them, the baskets are the most convenient, and the recipe itself is very economical, requiring a minimum of fish and other products.

Ingredients:

salmon (lightly salted, fillet) – 50 g;
avocado – 1 piece;
lemon juice;
yolk (separated) – 3 pcs;
greens, salt, pepper - to taste;
tartlets.

Cooking steps:

I grind cheese, cucumber and egg in a mill.

Salt the filling to taste and season with mayonnaise.

I take ready-made tartlets, they are sold in the store. You can also make them yourself, the recipe was described above at the very beginning of the article.

I spread the filling in a heap, with pieces of salmon on top.

Salted salmon salads in tartlets

Most appetizers can be served in small portions, placed in tartlets. It will be an ideal one-time dish for the New Year's table, try it too. You will definitely get this dish!

Ingredients: on the picture

Cooking steps:

1. Boiled the eggs in advance, cooled them, peeled them and crushed them into pieces.

Olives cut into slices.

Potatoes cut into cubes.

Finely chopped the greens and dill. Lightly salted salmon cut into small cubes. Combined all the ingredients in a bowl, added pepper, mayonnaise, and stirred.

Filled the tartlets with filling.

Sometimes you need to host a reception that does not involve a lot of food, and it can last a long time, and the guests will have time to get hungry. To solve the problem, arrange a buffet table with convenient, portioned dishes. This is an excellent solution; original tartlets with salmon are very suitable for a snack menu; they are in demand and will be the first to disappear from the table. The filling is delicious and considered festive.

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website I have prepared for you 12 interesting options for fillings that your family and guests will definitely like.

Salmon and avocado filling

You will need:

100 g salmon fillet
2 avocados
50 g soft cheese
4 tbsp. l. lemon juice
dill

Preparation:

With baked pumpkin and dorblu cheese

You will need:

200 ml cream
2 tbsp. l. finely ground corn flour
3 eggs
100 g Dorblu cheese
500 g pumpkin
fresh thyme
salt pepper

Preparation:

Pour the mixture into tartlets and distribute pieces of cheese on top. Bake at 180 degrees until the filling hardens.

Tuna and corn filling

You will need:

1 can canned tuna
300 g canned corn
200 g hard cheese
2 tomatoes
2 eggs
2 tbsp. l. mayonnaise
2 tbsp. l. tomato paste

Preparation:

Grease the inside of each tartlet with tomato paste and fill with filling. Bake for 12 minutes at 180 degrees. Decorate the finished tartlets with parsley sprigs. Serve hot.

Chicken and pineapple salad

You will need:

200 g boiled chicken fillet
200 g canned pineapples
70 g hard cheese
1–2 cloves of garlic
30 g walnuts
2 eggs
mayonnaise
salt, black pepper

Preparation:

With cheese and bacon

You will need:

ground chili pepper
1 egg
100 g raw smoked bacon
1 tomato
150 g hard cheese
greenery
mayonnaise

Preparation:

Dice the cheese, bacon and tomato. Beat the egg with pepper and mayonnaise and combine with the chopped ingredients.

Spread the filling and place the tartlets in the oven for 15 minutes at 180 degrees.

With melted cheese and paprika

You will need:

2 sweet peppers
2 processed cheeses (Druzhba type)
1 clove of garlic
ground paprika
mayonnaise

Preparation:

Stuffed with asparagus, rosemary and cheese

You will need:

4 eggs
8 asparagus stalks
70 g goat cheese
1 clove of garlic
1 sprig rosemary
2 tbsp. l. cream cheese
1 tsp. olive oil
1 tsp. butter
salt pepper

Preparation:

Fill the tartlets with the creamy egg filling, add pieces of asparagus and sprinkle with finely chopped goat cheese. Bake the tartlets in the oven at 190 degrees for 10–12 minutes.

Cod liver filling

You will need:

4 eggs
5–10 pickled cucumbers
1 can cod liver
mayonnaise
greenery

Preparation:

Place the cod liver on a sieve to drain the oil and mash with a fork. Cut the cucumbers and boiled eggs into cubes. Mix with liver and fill the filling with mayonnaise. Add herbs if desired.

Crab sticks filling

You will need:

6 crab sticks
2 eggs
100 g Dutch cheese
mayonnaise
salt pepper
greenery

Preparation:

Grate crab sticks and eggs or cut into cubes. Grate the cheese. Mix all the ingredients, add salt and pepper, season with mayonnaise and place in tartlets.

Avocado tartlets are a wonderful appetizer that can be an addition to the holiday table - these are tartlets with filling. Of course, you can cook them on any other day to please your loved ones with an unusual dish.

To make avocado tartlets, mix the dough very simple. But a very important point is that the water for it should be ice-cold, so it’s better to put it in the freezer first. For vegans, you can add any type of vegetable oil to the dough, but in a smaller volume.

To add some spice to the avocado mousse, I add a little lime juice and spices. You can also add your favorite flavor notes. Don't be afraid to experiment, because that's how new dishes emerge.

Avocado tartlets

To prepare this simple snack option, you can use ready-made shortcrust pastry tartlets, which can be bought in many supermarkets. Instead of dill, parsley or cilantro is also suitable, and you can adjust the amount of garlic and mayonnaise to your taste.

Ingredients:

4 eggs
1 avocado
½ bunch of dill
2 cloves garlic
1 tsp. lemon juice
salt and pepper to taste
3 tbsp. l. homemade mayonnaise
8-10 tartlets

Cooking method:

Boil the eggs hard, cool under cold water and peel. Finely chop the dill, peel and pit the avocado, place in a bowl and mash thoroughly with a fork, adding lemon juice.
Add finely grated eggs, chopped dill, minced garlic, salt and pepper to taste to the avocado. Season the salad with mayonnaise and mix. Fill tartlets with salad and serve.

Delicious avocado tartlets

Dough ingredients:

flour 150 g
ice water 2 tablespoons
butter 50 g
salt 5 g

Filling ingredients:

avocado 300 g (2 pcs)
tomato 80 g (1/2 pcs)
onions 20 g
lime juice 1 teaspoon
black pepper ½ teaspoon
paprika ½ teaspoon

Cooking method:

Preheat the oven and start preparing the dough. To do this, grind the butter with flour, then add ice water and salt to them. Knead until smooth and leave for 10 minutes. While the dough is infused, mix the ingredients for the filling in a blender with the exception of paprika.
Roll out the dough into a flat cake 5 mm thick. Cut out a round base for the avocado tartlets. We put them in molds and pierce the bottom of each with a fork so that the dough does not rise during baking.
Place the molds with the dough into the oven at maximum heat. We check after 10 minutes. If the tartlets are ready, let them cool. We put avocado cream in them and decorate with paprika on top.

Tartlets with avocado, shrimp and cheese

Ingredients:

Avocado – 1 pc.
Shrimp – 300 g
Curd cheese – 150 g
Olive oil – 1 tbsp. l.
Garlic – 3-4 cloves
Lime – 0.5 pcs.
Sea salt - to taste
Parsley, for garnish
Tartlets (or bread), for serving

Cooking method:

Prepare tartlets and products for snack paste from shrimp, avocado and cream cheese.
Crush the garlic with the flat side of a knife and fry for 1 minute in olive oil. Then remove the garlic.
Add shrimp to the pan with garlic oil and fry them for 2-3 minutes.
Set aside the required amount of shrimp to decorate the tartlets.
Peel and cut the avocado. Squeeze the juice of half a lime.
Place shrimp, avocado, cream cheese and lime juice in a blender bowl.
Grind until smooth. Try it. If you find there is not enough salt, add sea salt and stir. A delicious snack pasta made from shrimp, avocado and cottage cheese is ready.
Fill the tartlets with the prepared filling of shrimp, avocado and cheese, garnish with shrimp and parsley.
You can spread the snack paste on diet bread. Be sure to try it.

Tartlets with avocado and seafood

For variety on the holiday table, I offer tartlets filled with avocado and seafood, although this dish is also appropriate on the everyday menu... The avocado should be soft so that it can be easily pureed. Suitable fillings include pieces of lightly salted red fish, shrimp or caviar, including seaweed caviar, which does not contain animal components, but is healthy, tasty and inexpensive.

Ingredients:

Small tartlets - 8 pieces;
Avocado - 0.5 pieces;
Lemon or lime - 1 slice;
Curd cheese or ricotta - 4 tbsp. spoons;
Fish or seafood - to taste.

Cooking method:

Remove the pulp from the cut avocado, sprinkle with lime or lemon juice and mash it.
Add ricotta or cream cheese.
Stir and salt the mixture to taste.
Place avocado base into tart shells.
Place the filling on top - seafood, here - red and black caviar from seaweed.
Avocado tartlets are ready.

Tartlets with salmon and avocado

Tartlets are mini snacks usually served at buffets. It is believed that tartlets first appeared in Europe. The name is of French origin, meaning a small cake. Tartlets are mini baskets that can be made from any dough. The fillings can also be any. Salmon and avocado tartlets are a balanced protein appetizer that goes well with both strong drinks and wine. I prefer tartlets with the least amount of dough.

Ingredients:

fish,
avocado,
capers,
greenery,
a little lemon juice

Cooking method:

Cut the avocado, remove the pit and peel it. You need to choose an avocado that is soft and ripe; this fruit will be more oily.
Cut the avocado into pieces and put it in a blender, add lemon juice and a little salt.
Grind until a homogeneous texture is obtained.
Roll thin slices of salmon into a tube and insert into a tartlet. In the center, use your finger to make room for the avocado cream.
Fill the tartlets with avocado cream.
Place capers on top, sprinkle with a drop of herbs and serve.

Tartlets with salmon and avocado

The salmon tartlets taste delicious. As for me, in this recipe all the proportions are perfectly observed, all the ingredients are in their place. But, of course, you can improve your recipe, add something that in your opinion will improve it and give it a twist. In terms of aesthetics, salmon and avocado tartlets are unrivaled and will add freshness to any table. Read how to make salmon and avocado tartlets.

Ingredients:

Ready-made tartlets - 10 pieces
Avocado - 2 pieces
Lemon - 1 piece
Cream cheese - 150 grams
Salmon slice - 10 pieces
Greens - To taste

Cooking method:

Wash the lemon thoroughly. Remove the zest from it. Cut it into thin slices (the thinner the better), you need 10 pieces. Squeeze the juice from the remaining lemon into a glass.
Wash the avocado, peel it, cut it in half, remove the pit. Cut into pieces and place in a blender, add herbs (I used parsley and dill), sprinkle with lemon juice and add a teaspoon of zest. Grind in a blender until smooth.
Add cream cheese to the avocado puree and mix everything thoroughly in a blender again. Place the resulting sauce on a plate and cool in the refrigerator for half an hour.
Forming tartlets. Place a tablespoon of sauce in one tartlet, a slice of red fish on top, and garnish the appetizer with a slice of lemon. If there is lemon juice left, you can sprinkle it on the tartlets again.

Tartlets with avocado and salmon

Ingredients:

10-15 tartlets (I have ready-made ones);
1 ripe avocado;
100 g soft processed cheese (which can be spread);
2 tbsp. l. sour cream or mayonnaise;
80 g lightly salted salmon (+ for decoration);
ground salt and pepper - to taste;
greens for decoration.

Cooking method:

Cut the avocado in half lengthwise, remove the pit. Make cuts, use a teaspoon to scoop out the pulp, which you then cut into small pieces.
Place the avocado in a blender bowl. Add mayonnaise (or sour cream), melted cheese, salt (optional), pepper (at this stage you can immediately add salmon, but I added it later). Beat with a blender into a homogeneous mass.
Add salmon, cut into small pieces, beat.
Place the mixture in a plastic bag (if you don’t have a special device), make a very small cut on the corner so that you can squeeze the mixture out later.
Fill tartlets with avocado and salmon mousse.
Decorate the finished tartlets with a piece of salmon and herbs. You can serve delicious tartlets with avocado and salmon. A tasty, beautiful and original snack you and your guests will definitely enjoy.

Tartlets with avocado and shrimp

Ingredients:

butter – 140 g;
egg yolks – 1 pc.;
wheat flour – 250 g;
fine salt – ½ tsp.
avocado – ½ piece;
lightly salted salmon or trout (fillet) – 180 g;
boiled-frozen shrimp – 200-250 g;
lemon juice;
salt and ground black pepper - to taste.
curd cheese – 300 g;
a small bunch of spinach;
avocado – ½ pc.
pistachios – 50 g;
red caviar – 3-4 tsp.

Cooking method:

These are the ingredients we will need to surprise our guests with a delicious New Year's appetizer with shrimp in tartlets.
Of course, in order to save time, you can use ready-made store-bought tartlets, but they have the unpleasant property of getting soggy quickly, so it’s better to make crispy shortbread baskets to serve our holiday appetizer with shrimp, red fish and avocado in tartlets. To do this, combine well-chilled butter with sifted flour.
Chop the mass into crumbs. It’s very convenient to do this with a blender or food processor, but if you don’t have these devices, you can get by with a simple knife or grind the mass with your hands.
However, in the latter case, you need to act very quickly, otherwise the butter will quickly melt from the warmth of your hands. The finer your crumbs, the crispier and more crumbly the tartlets will be.
Then add 1 chicken yolk to the butter-flour crumbs
Mix the dough. It should not stick in your hands or crumble. If you get too loose shortbread dough, you can add 2-3 tbsp. l. ice water or cold milk.
You can also add 1 more yolk. Then wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.
In the meantime, let's start preparing the filling. Pour boiled frozen shrimp with hot water to defrost them.
Then we clean: we remove the heads and shells, as well as the esophagus, which is located on the “back” of the shrimp. Cut seafood into small circles
Peel the avocado and remove the pit. Cut half the fruit into small cubes.
We also chop the red fish fillet, trying to ensure that the size of the pieces matches the other already prepared ingredients. Combine all the products and add a little lemon juice and spices.
Cut the second half of the avocado into several parts and add to the curd cheese. We also send well-washed spinach there.
Beat the mixture with a blender, taste, add a little salt and pepper if desired. While we put our cream for appetizer with shrimp in tartlets in the refrigerator
Remove the rested dough from the refrigerator and distribute it among the molds. Bake for 20-15 minutes at 180-200 degrees.
Cool the finished tartlets and fill them with salad to form a small mound.
We decorate our appetizer with red fish and shrimp with cream using a pastry syringe or bag to make it look like a Christmas tree.
The shrimp, red fish and avocado tartlet appetizer is then topped with chopped pistachios.
And in conclusion, we decorate our delicious Christmas trees with red caviar.

Avocado guacamole sauce (snack)

Guacamole is a sauce, but rather an avocado snack. The most Mexican dish. Although it’s not just Mexican anymore. I haven’t been to Mexico, but in the Mexican quarter of San Francisco I had the opportunity to try an amazing snack - corn chips with guacamole.

Ingredients:

Avocado 1 piece
Lime to taste
Salt 1 piece
Sweet pepper 1 piece
Hot pepper 1 tbsp.
Olive oil 5-6 sprigs
Cilantro

Cooking method:

Guacamole is all about avocado, lime and salt. Everything else is useful additives that supposedly improve the taste, are added at will and vary greatly depending on the region and desire. Avocado, lime, etc. Peel the green skin from the avocado. It comes off very easily, like the shell from a hard-boiled egg. Cut in half and remove the huge pit.
It can be successfully planted in a flower pot; it will be a wonderful tree at home, although without fruit. It grew for me until they started to forget to water it. Cut the avocado pulp with a knife (preferably ceramic) and pour lime juice over the avocado as quickly as possible - a tablespoon, and immediately chop the pulp with a fork, just mash. Without lime juice, the avocado will oxidize and darken.
Lime, in addition to providing a wonderful taste and aroma, also acts as an antioxidant. Pour lime juice over the avocado. What additional ingredients you add is your choice. I love guacamole slightly spicy, with pepper and cilantro. Grind the avocado. Not a very large fruit of sweet pepper - green, red or any kind, remove seeds and stalks.
Chop the pepper pulp very finely with a knife. By and large, you can grind the pepper with a blender, but you should try not to turn into porridge, since liquid is released during grinding. My sauce compares favorably with other sauces precisely because it contains not very small pieces of pepper that are clearly visible.
A pod of hot pepper, or two pods, or half a pod - to your taste, remove seeds and stems. Original Mexican recipes that add hot peppers use jalapeños. For us, this is quite a large exotic, so we use what we have in stock. Grind cilantro, hot pepper and garlic.
Garlic can be added, but only at will and to taste. You don't want the garlic flavor to stand out. 1 clove is enough. Place hot peppers, garlic, and cilantro leaves into a blender. Add a pinch of salt. Grind the vegetables with a blender. It’s better if you get tangible pieces of vegetables. Add 1 tbsp to the chopped vegetables. olive oil and stir.
In a non-oxidizing bowl, mix avocado pulp, chopped bell pepper and chopped vegetables. Very often there are recipes with the addition of tomatoes - red or green, physalis, onions and even feijoa. All these additives make the sauce similar to all kinds of salsas - salsa verde, salsa roja, pico de gallo. The principle of guacamole - avocado, lime and salt - is somewhat lost. It is better that all other components are in the minority and have an almost neutral taste, well, with the exception of hot pepper.

Tartlets with avocado cream

Ingredients:

4 very ripe avocados
1 large lemon
300 ml natural yogurt
4 sprigs basil
4 tbsp. l. raw shelled pine nuts
2 tbsp. l. cedar oil
salt, freshly ground black pepper

Cooking method:

Remove the zest from half a thoroughly brushed lemon using a special knife or grater. Grind the zest. Squeeze the juice and some of the pulp from the lemon into a bowl.
Cut the avocado in half lengthwise, cutting around the pit. Take the halves and turn them - one clockwise, the other counterclockwise, then separate.
The bone will remain in one of the halves. Place this half in your palm and lightly hit the pit with the blade of a heavy knife until it penetrates the pit a few millimeters.
Remove the pit, cut the avocado into 4 pieces, and remove the peel. Place the pulp in a bowl with lemon juice, shake until the juice covers the avocado pieces. Repeat with remaining avocados.
Remove the basil leaves from the stems, place the 4 largest leaves in a bowl of cold water, and chop the rest. Place avocado with lemon juice, chopped basil, half the zest, cedar oil and yogurt in a blender.
Beat until smooth. You can make a completely smooth puree or leave avocado pieces in the cream, if desired. Pour into a glass bowl and season with salt, pepper and remaining zest. Stir, cover with film and refrigerate for 2 hours.
Dry the remaining basil leaves with a paper towel and cut into very thin strips. Place the nuts in a preheated dry frying pan and fry over medium heat, shaking, until lightly browned, 2–3 minutes. Divide the cold cream into glasses, sprinkle with basil and nuts, and serve immediately.

Tartlets with avocado and cheese

Ingredients:

Avocado – 1 pc.
Olive oil – 1 tbsp. l.
Shrimp – 300 g
Curd cheese – 150 g.
Garlic – 3-4 teeth.
Lime – 0.5 pcs.
Sea salt
Bread
Tartlets

Cooking method:

Crush the garlic with the flat side of a knife and fry for 1 minute in olive oil. Then delete it.
Add shrimp to the pan and fry them for 2-3 minutes.
Set aside the required amount of shrimp to decorate the tartlets.
Peel and chop the avocado.
Squeeze the juice of half a lime.
Add shrimp, avocado, cream cheese and lime juice to a blender bowl. Grind until smooth.
Try it. If you find there is not enough salt, add sea salt and stir.
Fill the tartlets and garnish with shrimp and parsley. Or spread on diet bread.
The delicious snack pasta is ready. Be sure to try it.

Tartlets with avocado cream and salmon

Ingredients:

avocado - 2 pcs;
shrimp - 8 pcs;
creamy curd cheese - 2 tbsp;
smoked or lightly salted salmon - 150 g;
lime - 1 piece;
tartlets - 8 pcs;
ground black pepper - 0.2 tsp;
salt - 0.2 tsp;

Cooking method:

Wash the avocado, cut in half, remove seeds, peel.
Cut the avocado pulp and sprinkle with lime juice.
Add cream cheese and lime zest. Grind with a blender. Salt and pepper.
Cut the salmon into thin slices. Boil the shrimp.
Open the package of tartlets. I bought tartlets made from rye flour.
Using a pastry syringe, spread the avocado cream into tartlets. Place salmon slices on top.
Garnish with shrimp. Place tartlets.

Tartlets with avocado and curd cream

Tartlets Recently they have become an integral part of the festive table or buffet table. Depending on their size, they are filled with vegetable and meat salads. They are prepared with seafood salads and red caviar. Not long ago I came across a recipe for filling tartlets made from avocado, curd cream and seafood. After trying it, I decided that this particular snack option would be perfect as a holiday table decoration.

Ingredients:

Tartlets – 12 pcs.
Avocado – 1 pc.
Curd cheese -250 gr.
Red caviar (red fish, shrimp)
Salt to taste

Cooking method:

Place the cream cheese and avocado pulp in a blender bowl. Read more:
Puree all the ingredients and, depending on how salty the cheese is, add salt to taste.
We fill our tartlets with the resulting mass.
Then we decorate the tartlets with caviar, shrimp or red fish.
Serve avocado tartlets to the table and enjoy a great holiday snack.