Delicious canapé tartlets with seafood for a festive buffet: recipes with photos. Tartlets with seafood filling for the festive table: recipes for seafood salads for filling

25.07.2019 Grill menu

Recipe for.

The long-awaited fun holiday will come soon, which is equally loved by both eternally busy adults and carefree kids. On New Year's Eve, everyone forgets about their problems and becomes friendlier, believes in the fulfillment of their desires and hopes that the New Year will bring nothing but happiness and prosperity. Everyone awaits with trepidation the perky pop of the champagne cork, with a sinking heart they count down the last seconds until the solemn chime of the chimes. The New Year is the same for everyone, but for everyone it is associated with something special: the intoxicating smell of pine needles and tangerines, bright garlands, winking from childhood and delicious New Year's dishes ...
Today I want to offer you a recipe that is perfect for celebrating the main holiday of the year, because it is made in the form of miniature Christmas trees. Lovers of fish and seafood simply cannot resist this treat.

Ingredients (for 6 servings):

For tartlets:

- butter - 140 g;
- egg yolks - 1 pc .;
- wheat flour - 250 g;
- fine salt - ½ tsp.

For filling:

- avocado - ½ pc.;
- lightly salted salmon or trout (fillet) - 180 g;
- boiled and frozen shrimps - 200-250 g;
- lemon juice;
- salt and black pepper - to taste.

For the cream:

- curd cheese - 300 g;
- a small bunch of spinach;
- avocado - ½ pc.

For decoration:

- pistachios - 50 g;
- red caviar - 3-4 tsp.

Recipe with photo step by step:

1. These are the ingredients we need to surprise our guests with a delicious New Year's snack with shrimp in tartlets.

2. Of course, in order to save time, you can use ready-made store-bought tartlets, but they have a not very pleasant property to soak quickly, so it is better to make crispy sand baskets for serving our festive snack with shrimps, red fish and avocado in tartlets. To do this, combine well-chilled butter with sifted flour.

2. Chop the mass into crumbs. It is very convenient to do this with a blender or food processor, but if you do not have these devices, then you can do with a simple knife or rub the mass with your hands. However, in the latter case, you need to act very quickly, otherwise the oil will quickly melt from the warmth of your hands. The finer your crumb is, the more crisp and crumbly your tartlets will be.

3. Then add 1 chicken yolk to the butter-flour crumb.

4. Knead the dough. It should not stick in your hands and crumble. If you get too loose shortbread dough, then you can add 2-3 tbsp. l. ice water or cold milk. You can also add 1 more yolk. Then we wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.

5. In the meantime, let's start preparing the filling. Pour boiled-frozen shrimps with hot water to defrost them.

6. Then we clean: remove the heads and shells, as well as the esophagus, which is located on the "back" of the shrimp. Cut the seafood into small slices.

7. Peel the avocado, remove the pit. Cut half of the fruit into small cubes.

8. Grind the fillet of red fish, trying to match the size of the pieces with the other ingredients already prepared. Combine all products and add a little lemon juice and spices.

9. Cut the other half of the avocado into several pieces and add to the curd cheese. We also send well-washed spinach there.

10. Beat the mass with a blender, taste, add a little salt and pepper if desired. While our cream for a snack with shrimps in tartlets we put in the refrigerator.

11. Already rested dough is taken out of the refrigerator and distributed on molds. We bake for 20-15 minutes at 180-200 degrees.

12. Cool the finished tartlets and fill them with salad to make a small slide.
By the way, there is another original idea for a New Year's dish that looks just fine on the table.

13. We decorate our appetizer with red fish and shrimp with cream using a pastry syringe or bag to make it look like a herringbone.

14. Then the appetizer with shrimps, red fish and avocado in tartlets is sprinkled with chopped pistachios.

15. Finally, decorate our delicious Christmas trees with red caviar.
And for dessert, we suggest cooking a gorgeous one.
Bon appetit and Happy New Year!

Calorie content: Not specified
Time for preparing: 30 min

An appetizer in tartlets with avocado and shrimp will undoubtedly revitalize and ennoble your festive table. The appetizer consists of eggs stuffed with shrimp, yolk and mayonnaise, packed in sand baskets and seasoned with avocado cream. Hot chili peppers are added to the avocado cream. If you are not a fan of very spicy foods, be sure to remove the seeds from the pepper. It is the chili seeds that give any dish the strongest bitterness and pungency. If you don't like spicy foods at all, just exclude this ingredient from the cream. From the specified number of ingredients, 6 snack baskets are obtained. It will take 25-30 minutes to prepare them. The appetizer is so satisfying that it can replace a salad. We also suggest that you write down and
An appetizer in tartlets with avocado and shrimps - a recipe.

Ingredients:
- tartlets (sand baskets, shop) - 6 pcs.
For filling:
- eggs - 3 pcs.,
- shrimps (not large) - 200 g,
- olive oil - 1 tbsp. l.,
- mayonnaise - 1 tbsp. l ..
For avocado cream:
- avocado - 1 pc.,
- parsley - 1 bunch,
- chili pepper - ½ medium-sized pepper,
- lemon juice - 1 tbsp. l ..
- ground black pepper - to taste,
- salt to taste.

How to cook from a photo step by step

Boil the eggs and chill them for 5 minutes in cold water. Peel the cooled eggs; after cooling, they are perfectly cleaned.
Carefully make a zigzag cut around the perimeter of the egg and divide it in two. The edge of the egg will be jagged. Separate the yolks from the proteins. Mash the yolks with a fork and divide into two equal parts.
Boil the shrimps in salted water for 2 minutes after the water in which the shrimps are boiled boils. Chill the shrimp, then peel and chop finely.

Mix half of the yolks with shrimp and mayonnaise. Place one teaspoon of the shrimp filling in each half of the eggs.

Now let's prepare the avocado cream.
Remove the skin from the avocado, cutting off the entire green layer to a creamy pulp, separate the pit. Cut the avocado into large pieces.
For chili peppers (1/2), remove the seeds, cut the pepper into slices, no matter what size. Parsley greens (1 bunch, leave a couple of parsley sprigs for decoration) also coarsely chop. Puree the avocado, remaining yolks, chili and parsley in a blender. Add olive oil (1 tablespoon), lemon juice (1 tablespoon), salt and pepper. Punch everything in the blender again. If you notice that the cream is thick (it depends on the ripeness of the avocado), just add another tablespoon of olive oil or mayonnaise.
Avocado cream is ready. Place the cream in baskets using a piping bag with a large star attachment.

Place the stuffed egg halves on top, dipping them a little in avocado cream.

Decorate with parsley leaves. An appetizer in tartlets with avocado and shrimps is ready.

author Milena
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Literally translated from French, the word "tartlet" means "cake". They are baked in different shapes from unleavened or shortbread dough and filled with all kinds of fillings. This is a very popular and original way of serving your favorite dishes and snacks. Salad in shrimp tartlets will diversify the festive table or buffet, and will also allow you to enjoy seafood in a new taste.

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How to choose and cook shrimp correctly?

The taste of the dish largely depends on the correct preparation of the shrimp. They are sold in several forms:

freshly frozen;
boiled-frozen;
canned.

For salads, it is better to use frozen shrimp. The package must contain complete information about the composition, type, weight and shelf life of the product. It is advisable to choose transparent packages or with a window in order to first examine the condition of the crustaceans. Raw shrimps are light beige or slightly grayish, pre-boiled pink or slightly orange.

It is advisable to defrost the shrimp gradually. To do this, they are placed in a refrigerator until they are completely thawed. The raw shrimp are boiled for about 10 minutes, depending on size, in lightly salted boiling water, seasoned to taste. Pre-cooked to hold on fire is enough for no more than two minutes. Finished shrimp float to the surface and have an almost transparent shell. Then they must be thrown into a colander and cleaned of the head and shell.

Don't rush to throw away the brown-headed shrimp. Such a sign indicates that the individual is female and pregnant. But a black head or dark spots on the shell indicate a shrimp disease, so they should not be used for food.

The TSV channel will tell you more about how to choose shrimp.

Tartlets with shrimps and red caviar

Salad in tartlets with shrimps and red caviar is not an ordinary dish. Such an appetizer will decorate a solemn banquet or buffet, diversify the New Year's or festive table. Like any seafood, this dish goes best with white wine. In order to feel the full taste of the filling, experts advise choosing unleavened dough tartlets.

Ingredients

unleavened dough tartlets;
250 grams of frozen shrimp;
3-4 chicken eggs;
150 grams of cheese (mozzarella or any other curd cheese);
100 grams of red caviar;
half sweet pepper;
mayonnaise and salt to taste.

All ingredients are per 10 tartlets.

How many calories?

The energy value of the dish is averaged and may differ depending on the type of food.

Step-by-step instruction

We prepare the ingredients for the salad: boil hard-boiled eggs, cool and peel. Place the shrimps in a boiling broth (water, salt, bay leaf, cloves) and cook until tender. We drain the liquid, cool and remove the shell and head from the shrimp.
Grind the eggs into small cubes and send them to a plate. Pour peeled shrimps here.
Three cheese on a coarse grater, add to eggs and shrimp.
We take sweet peppers, peel from the insides (seeds and partitions), cut into small cubes.
Mix all the ingredients, salt to taste and season with low-fat mayonnaise.
We take the tartlets and fill with the prepared salad, forming a small slide on top. Decorate with a few grains of caviar and a parsley leaf if desired.

Photo gallery

You can buy tartlets at almost any store. But they can also be easily prepared at home. A detailed recipe on the video from the IrinaCooking channel.

Tartlets with avocado and shrimp salad

Delicate and buttery, avocado is a traditional snack ingredient for tartlets and canapes. And it gives a special piquancy to seafood. Experts consider the combination of shrimp and avocado to be an aphrodisiac, so they advise preparing such a salad for a romantic evening.

Ingredients

unleavened dough tartlets;
one ripe avocado (preferably soft);
150-200 grams of shrimp;
half a lemon;
soy sauce - 1-1.5 teaspoons;
olive oil for frying.

How many calories?

The energy value of tartlets with and avocado is averaged and may differ depending on the size of the food.

Step-by-step instruction

Pre-boil the shrimp in salted and seasoned water. Cool, clean and additionally fry in olive oil. This way of cooking will reveal the taste and aroma of seafood.
Cooking avocado paste: wash the fruit, peel it, remove the stone, cut into large slices and beat in a blender until soft gruel. Squeeze some lemon juice into the paste and add soy sauce.
Grind the shrimp and mix with the prepared pasta.
Fill the tartlet with pasta and put the finished shrimp on top.

Photo gallery

Fill the tartlets with salads or any other toppings before serving. So the dough will not have time to get wet and will not lose its crunch.

Salad with crab sticks and shrimps in tartlets

Delicious combination of several seafood in one dish. Crab sticks add to the flavor of the shrimp, and salad becomes an unusual option for a holiday snack. Cooking will not take long.

Ingredients

tartlets;
2 chicken eggs;
100 grams of hard cheese;
crab sticks - 100 grams;
100 grams of sweet canned corn;
shrimp - 150 grams;
fresh cucumber;
light mayonnaise sauce;
salt and other spices to taste;
dill sprigs for decoration.

The number of ingredients is based on 10 tartlets.

How many calories?

In this dish, the energy values \u200b\u200bare averaged and may vary depending on the size of the food.

Step-by-step instruction

The basis of this dish is a regular crab salad. Prepare the necessary ingredients: boil hard-boiled eggs, defrost crab sticks. At the same time, boil the previously thawed shrimp, cool and clean from the shell and head.
Cooking salad: cut eggs and crab sticks into medium cubes, peel and chop the cucumber. Add 1-2 tablespoons of corn to the salad and season with mayonnaise. Mix thoroughly and salt to taste.
Put the crab salad in the tartlets, put the shrimp and a sprig of dill on top.

Photo gallery

Shrimp and curd cheese recipe

This appetizer in tartlets can be prepared using only shrimp and curd cheese, or you can add ingredients to your liking. Cheese salad with shrimp is perfect for a light snack. If you make a paste from cheese and add cod caviar and herbs, then the dish will acquire a festive charm.

Ingredients

shortcrust pastry tartlets;
150 grams of shrimp;
4 tablespoons cottage cheese or cream cheese (Mascarpone, Philadelphia)
cod caviar - 2 tablespoons;
fresh herbs or seaweed salad.

This recipe is for 3 servings and the ingredients are based on 10 tartlets.

How many calories?

The energy value of this recipe is average and may vary depending on the size of the food.

Step-by-step instruction

Boil pre-defrosted shrimps in salted broth. Add dill and black peas to the water for flavor.
Separate the cooled shrimp from the head and shell. Cut large shrimps into pieces, small ones - in half.
If you want to highlight the flavor of the shrimp, drizzle lightly with lemon juice.
Put cheese in a small bowl and mix thoroughly with caviar and shrimp.
Fill the tartlets with the prepared cheese filling and top with herbs or seaweed.

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

To make avocado tartlets, knead the dough very simple. But a very important point - the water for it must be ice cold, so it is better to put it in the freezer first. For vegans, you can add not butter, but any kind of vegetable oil to the dough, but in a smaller amount.

To spice up the avocado mousse, add some lime juice and spices. You can also add your favorite flavor notes. Do not be afraid to experiment, because this is how new dishes appear.

Avocado tartlets

You can use ready-made shortcrust dough tartlets for this simple snack option, which you can buy in many supermarkets. Instead of dill, parsley or cilantro is also suitable, and you can adjust the amount of garlic and mayonnaise to your liking.

Ingredients:

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

Cooking method:

Boil eggs hard-boiled, cool under cold water and peel. Finely chop the dill, peel the avocado, put it in a bowl and mash thoroughly with a fork, adding lemon juice.
Add finely grated eggs to the avocado, chopped dill, garlic passed through a press, salt and pepper to taste. Season the salad with mayonnaise and stir. Fill the tartlets with salad and serve.

Delicious avocado tartlets

Ingredients for the dough:

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

Ingredients for the filling:

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

Cooking method:

Preheat the oven and start making 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 the paprika.
Roll out the dough into a flat cake 5 mm thick. Cut out the base for the avocado tartlets in a round shape. We put them in molds and pierce the bottom of each with a fork so that the dough does not rise during baking.
We send the molds with the dough to the oven on maximum heat. Check it in 10 minutes. If the tartlets are ready, cool. Put the avocado cream in them and decorate with paprika on top.

Tartlets with avocado, shrimps and cheese

Ingredients:

Avocado - 1 pc.
Shrimps - 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 crispbreads), for serving

Cooking method:

Prepare shrimp, avocado, and curd cheese tartlets and snacks.
Crush the garlic with the flat side of a knife and fry for 1 minute in olive oil. Then remove the garlic.
Add shrimps 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 chop the avocado. Squeeze out the juice of half the lime.
Put the shrimp, avocado, curd cheese and lime juice in a blender bowl.
Grind until smooth. Try it. If you feel that there is little salt, add sea salt and stir. Delicious shrimp, avocado and curd cheese appetizer is ready.
Fill the tartlets with cooked shrimp, avocado and cheese filling, garnish with shrimp and parsley.
You can spread the snack pasta on diet bread. Try it.

Tartlets with avocado and seafood

For a change on the festive table, I suggest tartlets stuffed with avocado and seafood, although this dish is also appropriate in the everyday menu ... The avocado should be soft so that it is easy to puree. Pieces of lightly salted red fish, shrimp or caviar, including algae caviar, which does not contain animal components, but healthy, tasty and budget are suitable as a filling.

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, drizzle with lime or lemon juice and mash it.
Add ricotta or curd cheese.
Stir and salt to taste.
Place the avocado base in the tartlets.
Place the filling on top - seafood, here - red and black seaweed caviar.
The 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. You can also have any fillings. Salmon and avocado tartlets are a balanced protein snack that can be served well with both strong drinks and wines. I prefer tartlets with the least amount of dough.

Ingredients:

Fish,
avocado,
capers,
greens,
some lemon juice

Cooking method:

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

Salmon and avocado tartlets

Salmon tartlets taste very tasty. As for me, all proportions are perfectly observed in this recipe, all the ingredients are in place. But, of course, you can improve your recipe, add something that you think 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 on for 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, and remove the pit. Cut into pieces and send to a blender, add greens there (I took 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, mix everything thoroughly in a blender again. Put the resulting sauce on a plate and chill in the refrigerator for half an hour.
We form the tartlets. Put a tablespoon of sauce in one tartlet, on top - a slice of red fish, decorate the appetizer with a slice of lemon. If there is still lemon juice, you can sprinkle it on the tartlets again.

Tartlets with avocado and salmon

Ingredients:

10-15 tartlets (I have them ready);
1 ripe avocado
100 g of soft melted cheese (to 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 bone. Make cuts, use a teaspoon to select the pulp, which is 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 until smooth.
Add the salmon, cut into small pieces, beat.
Put the mass in a plastic bag (if there is no special device), make a very small cut of the corner in order to squeeze out the mass later.
Fill the tartlets with avocado and salmon mousse.
Decorate the finished tartlets with a slice of salmon and herbs. You can serve delicious tartlets with avocado and salmon. Delicious, beautiful and original appetizer will surely please you and your guests.

Tartlets with avocado and shrimps

Ingredients:

butter - 140 g;
egg yolks - 1 pc .;
wheat flour - 250 g;
fine salt - ½ tsp.
avocado - ½ pc.;
lightly salted salmon or trout (fillet) - 180 g;
boiled and frozen shrimp - 200-250 g;
lemon juice;
salt and 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 need to surprise our guests with a delicious New Year's snack with shrimp in tartlets.
Of course, in order to save time, you can use ready-made store-bought tartlets, but they do not have a very pleasant property to soak quickly, so it is better to make crispy sand baskets for serving our festive snack with shrimp, red fish and avocado in tartlets. To do this, combine well-chilled butter with sifted flour.
Chop the mass into crumbs. It is very convenient to do this with a blender or food processor, but if you do not have these devices, then you can do with a simple knife or rub the mass with your hands.
However, in the latter case, you need to act very quickly, otherwise the oil will quickly melt from the warmth of your hands. The finer your crumb is, the more crisp and crumbly your tartlets will be.
Then add 1 chicken yolk to the butter-flour crumbs
Knead the dough. It should not stick in your hands and crumble. If you get too loose shortbread dough, then you can add 2-3 tbsp. l. ice water or cold milk.
You can also add 1 more yolk. Then we 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 shrimps with hot water so that they defrost.
Then we clean: remove the heads and shells, as well as the esophagus, which is located on the "back" of the shrimp. Cut the seafood into small slices
We clean the avocado, remove the pit. Cut half of the fruit into small cubes.
We also grind the red fish fillet, trying to match the size of the pieces with the other ingredients already prepared. Combine all products and add a little lemon juice and spices.
Cut the other half of the avocado into several pieces and add to the curd cheese. We also send well-washed spinach there.
Beat the mass with a blender, taste, add a little salt and pepper if desired. While our cream for a snack with shrimps in tartlets we put in the refrigerator
We take out the rested dough from the refrigerator and distribute it into the molds. We bake for 20-15 minutes at 180-200 degrees.
Cool the finished tartlets and fill with salad to make a small slide.
We decorate our appetizer with red fish and shrimp with cream using a pastry syringe or bag to make it look like a herringbone.
Then the appetizer with shrimps, red fish and avocado in tartlets is sprinkled with chopped pistachios.
And finally, we decorate our delicious Christmas trees with red caviar.

Guacamole sauce (appetizer) from avocado

Guacamole is a sauce, but rather an avocado appetizer. The most Mexican dish. Although it is no longer only Mexican. I haven’t been to Mexico, but in the Mexican quarter of San Francisco I had a chance to taste an amazing snack - corn chips with guacamole.

Ingredients:

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

Cooking method:

In guacamole, the main thing is 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 avocado from green skin. It comes off very easily, like the shell of a hard-boiled egg. Cut in half and remove the huge bone.
It can be successfully planted in a flower pot, there will be a beautiful tree at home, albeit without fruit. I grew until they began to forget to water it. Cut the avocado flesh with a knife (preferably ceramic) and pour lime juice over the avocado as soon as possible - a tablespoon, and instantly chop the flesh with a fork, just knead. Without lime juice, the avocado will oxidize and darken.
Lime, in addition to giving a great taste and aroma, also acts as an antioxidant. Drizzle over the avocado with lime juice What additional ingredients to add is your right. I love the slightly spicy guacamole with pepper and cilantro. Chop the avocado Not a very large sweet pepper fruit - green, red, or anything at all, peel of seeds and stalks.
Chop the flesh very finely with a knife. By and large, you can grind the pepper with a blender, but you should try so that you do not get porridge, since liquid is released during grinding. My sauce compares favorably with other sauces precisely by the presence in it of not very small pieces of pepper, well distinguishable.
A pod of hot pepper, or two pods, or a half of a pod - to your taste, peel of seeds and stalks. Original Mexican recipes that add hot peppers use jalapenos. We have this rather large exotic, so we use what is available. Grind cilantro, hot pepper and garlic.
Garlic can be added, but only at will and to taste. Don't let the garlic taste stand out. Enough 1 clove. Fold hot pepper, garlic, cilantro leaves in a blender. Add a pinch of salt. Grind vegetables with a blender. Better if you get tangible pieces of vegetables. Add 1 tbsp to chopped vegetables. olive oil and stir.
In a non-oxidizing bowl, combine the avocado pulp, chopped bell peppers 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 look like all kinds of salsas - salsa verde, salsa roja, pico de gallo. The guacamole principle - avocado, lime and salt - escapes somewhat. It is better that all other components are in the minority and have an almost neutral taste, well, with the exception of hot pepper.

Avocado cream tartlets

Ingredients:

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

Cooking method:

Remove the zest from half of the lemon thoroughly washed with a brush using a special knife or grater. Chop the zest. Squeeze the juice from the lemon into a bowl along with some of the pulp.
Cut the avocado in half lengthways, cutting around the seed. Grasp 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 the palm of your hand and lightly hit the bone with the blade of a heavy knife so that it goes into the bone a few millimeters.
Remove the pit, cut the avocado into 4 pieces, and peel. Place the pulp in a bowl of lemon juice, shake to coat the avocado pieces. Repeat with the rest of the avocados.
Remove the basil leaves from the stems, put the 4 largest leaves in a bowl of cold water, chop the rest. Combine the avocado with lemon juice, chopped basil, half the zest, cedar nut oil, and yogurt in a blender.
Whisk until smooth. You can make a completely smooth puree or leave the avocado slices in the cream, if desired. Pour into a glass bowl, season with salt, pepper and leftover zest. Stir, cover with plastic wrap 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 golden brown, 2-3 minutes. Spread cold cream in glasses, sprinkle with basil and nuts, serve immediately.

Tartlets with avocado and cheese

Ingredients:

Avocado - 1 pc.
Olive oil - 1 tbsp. l.
Shrimps - 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 shrimps 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 out the juice of half the lime.
Add shrimp, avocado, curd cheese and lime juice to the blender bowl. Grind until smooth.
Give it a try. If you find it too low in salt, add sea salt and stir.
Fill the tartlets and garnish with shrimp and parsley. Or spread on dietetic breads.
Delicious snack pasta is ready. Be sure to try it.

Tartlets with avocado and salmon cream

Ingredients:

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

Cooking method:

Wash the avocado, cut in half, remove the seeds, peel.
Chop the avocado pulp and drizzle with lime juice.
Add cream cheese and lime zest. Grind with a blender. Salt and pepper.
Cut the salmon into thin slices. Boil the shrimps.
Open the package of tartlets. I bought rye flour tartlets.
Using a pastry syringe, spread the avocado cream into the tartlets. Top with salmon slices.
Decorate with shrimp. Lay out the tartlets.

Tartlets with avocado and curd cream

Tartlets recently 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 so long ago, I came across a recipe for filling tartlets with avocado, cottage cheese and seafood. After trying it, I decided that this particular snack option would be perfect as a decoration for a festive table.

Ingredients:

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

Cooking method:

Put curd cheese and avocado pulp in a blender bowl. Read more:
We puree all the ingredients and, depending on how much salty cheese, add salt to taste.
We fill our tartlets with the resulting mass.
After that we decorate the tartlets with eggs, shrimps or red fish.
We serve avocado tartlets to the table and enjoy a great festive snack.

The tartlet will turn any salad into a delicious snack. But it's still better to prepare your own fillings for the baskets. Here is a selection of the most successful options for all occasions.

Fillings for tartlets for appetizers - general principles of preparation

For snacks, large tartlets are often used, since it is difficult to fit something other than butter with caviar in small baskets. It is very important not to put on liquid and too juicy products, from which the bottom will sour. Usually, the filling in the tartlets is a little drier than the usual salads that flaunt next to them on the table.

What can be used:

Various types of cheeses, eggs, dairy products;

Seafood, crab sticks, fish;

Vegetables, mushrooms;

Sausages, meat or poultry.

Since the tartlets are small, the ingredients are cut or rubbed into small pieces. Mayonnaise, sour cream, yoghurts are used for dressing. Decorate snacks with herbs, pieces of vegetables, caviar.

Filling for tartlets with shrimps and mozzarella

Instead of mozzarella in the filling for tartlets, you can use other types of similar cheese for an appetizer. It is important that the product is just as tender and has a similar consistency.

Ingredients

Four eggs;

0.5 bunch of dill;

150 g shrimp;

2 cloves of garlic;

3 tbsp. l. oils;

A little mayonnaise, salt.

Preparation

1. Shrimp can be simply boiled, but it is best to fry in oil with garlic. Therefore, we clean or take immediately without a shell. Chop a clove of garlic.

2. Pour oil into a frying pan, heat up and add shrimp, fry for a minute, add garlic and heat for another minute. For seafood, this is enough, but it can be nicely browned to a crust. Set aside.

3. Peel the boiled eggs, grate finely, also do with the cheese and the second clove of garlic. Chop the dill. We put all this in a bowl, add a couple of tablespoons of mayonnaise and stir. Add salt and pepper to taste.

4. Fill the tartlets with the resulting salad.

5. Lay out the fried shrimp on top. You can put more than one thing, but several. It all depends on their size and the resulting quantity.

Filling for smoked pink salmon tartlets

To prepare such a filling, you can use not only pink salmon, but also mackerel. The main task is to remove all the bones so that they do not fall into the tartlets.

Ingredients

200 grams of pink salmon;

1 cucumber;

1 tsp mustard;

1 tbsp. l. sour cream;

Some greenery.

Preparation

1. The fish should be cut into very small cubes, but not minced, the pieces should be visible. Transfer the pink salmon to a bowl.

2. Peel the cucumber, even if the skin is very thin and soft. Only the inside is used here. We also cut it into small cubes.

3. Prepare the sauce. To do this, mix the mustard with regular mayonnaise, add a little sour cream, stir and transfer to the fish and cucumber.

4. The filling should be thoroughly mixed with the sauce, tasted, the fish may not be salty enough, add a little salt if necessary.

5. Fill the tartlets with fish mass, put them on a dish in which the appetizer will be served.

6. On top of each put on a small sprig of herbs and serve!

Filling for blue cheese tartlets

Recipe for an exquisite filling for appetizer tartlets prepared with only blue cheese. Additionally, you will need one sweet and sour apple.

Ingredients

Large apple;

Small onion;

120 g of cheese;

1 spoonful of oil (soften);

1 tbsp. l. mayonnaise;

3 tbsp. l. nuts.

Preparation

1. You need to start with nuts, send them to the pan and fry a little. Cool, chop.

2. Finely chop the onion and pour over with boiling water. For this, the pieces are laid out in a sieve and simply poured over with hot water from the kettle. Cool, sleep in a bowl.

3. Chop the cheese finely, add to the onion, sprinkle the walnuts.

4. Peel the apple, cut into small cubes, transfer to the total mass.

5. Season the filling with a sauce of soft butter mixed with mayonnaise. Stir thoroughly, arrange on tartlets.

Filling for tartlets with avocado

A variant of a very useful filling for avocado tartlets. This appetizer will be distinguished by the complete absence of mayonnaise and other dressings. The oily fruit perfectly replaces them.

Ingredients

Ripe avocado;

5 tbsp. l. ricotta or other curd cheese;

1 slice of lemon;

Tartlets, herbs.

Preparation

1. Mash the ricotta well, add a little chopped parsley or dill.

2. Cut the avocado fruit, carefully remove the pit. Draw a spoon along the skin, separate the pulp, transfer to a bowl with the cheese.

3. Thoroughly knead the avocado and cheese.

4. Squeeze the juice out of the lemon wedge, just a few drops. You can add a pinch of grated zest for flavor.

5. Fill the tartlets with the prepared mass. It can act as an independent filling or as a base. If desired, put pieces of fish, shrimp, caviar on top.

Pineapple and Chicken Tartlet Filling

A simple recipe for a very satisfying filling for tartlets. Canned pineapple is used here, but you can also take fresh fruit, chicken also goes well with it.

Ingredients

250 g fillet;

2 pineapple rings;

30 g of nuts;

40 g sour cream;

Salt and other spices to taste.

Preparation

1. Rinse the chicken fillet, transfer to a saucepan, add pepper, laurel, add water and boil for exactly 20 minutes, cool, cut into small cubes.

2. Cut the pineapple rings into small cubes and immediately transfer to the chicken.

3. Add sour cream with mayonnaise, salt and stir.

4. Fill the tartlets with salad.

5. Chop the nuts, sprinkle the contents of the tartlets on top. The appetizer does not need additional decoration.

Filling for tartlets with mushrooms

It uses mushrooms and cheese as the most popular duo. The main ingredient will be champignons, as they do not require pre-boiling and cook quickly enough.

Ingredients

230 g champignons;

A spoonful of sour cream;

Onion head;

2-3 st. l. oils;

80 g of cheese;

3 sprigs of dill;

Salt and garlic to taste.

Preparation

1. Pour oil into a frying pan, put on fire.

2. Cut onion into cubes, transfer to butter. Cook for a couple of minutes, stirring so that the pieces do not burn.

3. Cut the mushrooms into slices, do not coarsely. If the hats are large, then first cut the champignons into four parts, then make plates. We shift to onions, fry until tender.

4. Add a spoonful of sour cream to the mushrooms, salt and pepper. The addition of garlic is allowed, but only in a small clove. We heat the mushrooms with sour cream for a minute and turn it off.

5. Grate the cheese finely. Put a thin layer on the bottom of each tartlet.

6. Arrange the mushrooms evenly in each tartlet.

7. Cut the dill very finely, mix with the grated cheese that remains.

8. Sprinkle the appetizer on top with grated cheese and dill. You can serve the snack warm or pre-chill. It is undesirable to keep it open for a long time, as the cheese dries out.

Filling for tartlets with cottage cheese

Curd filling for tartlets is amazingly tasty, satisfying, healthy, and it is also very easy to prepare. The whole process will take no more than a quarter of an hour. It is better to take tender cottage cheese, which kneads well and does not form dry lumps.

Ingredients

200 g of cottage cheese;

1 cucumber;

1 clove of garlic;

3-4 sprigs of dill;

Sour cream, salt, pepper.

Preparation

1. Grind the curd. If the edges are not kneaded well, then you can beat with a combine or use a sieve.

2. Peel a clove of garlic, chop, transfer to the curd.

3. Add finely chopped dill.

4. Cut off the ends of a cucumber, then cut into slices, strips and across into small cubes. Transfer to the total mass.

5. Add a little salt to the filling and add sour cream. Here you need to be careful, the mass should not turn out to be liquid. Stir well.

6. Fill the tartlets and you're done! For decoration, you can use dill herbs or thin slices of fresh cucumber.

Filling for tartlets with crab sticks

Crab sticks are a very popular salad ingredient and can also be used for delicious fillings. Tartlets with them turn out to be very tasty and smell like seafood.

Ingredients

8 sticks;

4 tbsp. l. rice;

5 tbsp. l. corn;

3 tbsp. l. mayonnaise;

Preparation

1. Rice should be thoroughly washed, poured into boiling water, boiled, but not overexposed. It is better to use a large grain. Throw in a colander, let the water drain, and the rice cools.

2. Cut the crab sticks into pieces of any shape, you can use small strips, cubes or just across to make circles.

3. Chop the cucumber finely, combine with chopsticks.

4. Add rice to the main mass, pour out canned corn, season with mayonnaise.

5. Stir the filling thoroughly, taste, add salt if necessary.

6. Put the filling in the tartlets, apply with a slide. Decorate with a small sprig of greenery.

Tartlet Fillings for Appetizers - Useful Tips and Tricks

For most snacks, regular salt can be substituted for soy sauce. It gives a deeper and more pleasant taste, especially well suited to fish, chicken, seafood.

It is undesirable to make tartlets in advance, as they become sour from wet filling. But you can cook the filling and put it in the refrigerator so that you can quickly assemble a snack at the right time.