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Salads in tartlets: a map of tastes. Video
Salad tartlets are a gourmet appetizer. It can be served during a buffet table and before a festive lunch or dinner. Salads for tartlets should be chosen so that they are juicy enough, but not very wet, otherwise the baskets will get wet.
What salads can be put in tartlets
The most popular tartlet filling in the world is, of course, avocado salad garnished with red caviar; it is followed by the famous crab salad and other seafood salads. In Russia, the Olivier salad has been holding the palm for many years, although it is this salad, due to the large amount of mayonnaise, that is not very suitable for delicate baskets. Salads with chicken or turkey, with spicy smoked fish are an excellent filler for tartlets, while baskets with vegetable salsa are suitable for vegetarians.
When preparing salads for tartlets, which include tomatoes, remember that a lot of juice is released from them. Like juicy salads with mayonnaise, such filling cannot be put in baskets in advance.
Avocado salad with red caviar
The most popular snack salad for tartlets is made with just a few ingredients. You will need: – 2 avocados; – 1 tablespoon of freshly squeezed lemon juice; – salt and freshly ground white pepper; – 1/2 small head of red salad onions; – 1 teaspoon of chopped dill; – 100 g of red caviar.
Cut the avocado in half, remove the pit and remove the pulp, cut into cubes and drizzle with lemon juice. Chop half of the onion and mix with the avocado, season with salt and pepper, add the caviar. Place the salad in the tartlets and season with the dill.
For a tender crab salad, take: – 200 g of crab meat; – 1/3 cup of grated aromatic Swiss cheese; – 1/4 cup of thick homemade mayonnaise; – 2 tablespoons of finely chopped celery; – 2 tablespoons of finely chopped red onions; – 1 a teaspoon of chopped parsley; – 1/4 teaspoon of ground white pepper.
Chop the crab meat, add cheese, celery, parsley, aromatic cheese to it and season the salad with mayonnaise. Toss and place in tartlets.
To make a hearty turkey salad, you will need: – 1 boiled turkey breast; – 3 slices of bacon; – 2 tablespoons of finely chopped shallots; – 2 tablespoons of mayonnaise; – 2 teaspoons of lime juice; – 1 teaspoon of Dijon mustard ; – salt and ground black pepper; – 1 avocado; – 8 cherry tomatoes.
Cut the turkey into small cubes. Also chop the bacon, sauté it in olive oil until golden brown, remove with a slotted spoon and place on paper kitchen towels to absorb the grease. Cut the avocado in half, remove the pit, cut the peel, peel it off and remove the pulp. Cut the avocado into cubes. Cut the cherry tomatoes in half, drain and cut the tomatoes into cubes. Place the turkey, bacon and avocado in a salad bowl. In a small bowl, combine mayonnaise, lemon juice, mustard, salt and pepper. Add the spicy mayonnaise to the salad and place in the tartlets.
You can make the same salad by replacing the mustard with pineapple juice, the pineapples themselves with avocados, and the tomatoes with 1/4 cup of toasted almond slices.
For a light summer picnic, tartlets stuffed with egg salad are perfect. You will need: – 4 chicken eggs; – ¼ cup of thick mayonnaise; – ½ teaspoon of curry powder; – 2 tablespoons of chopped pistachios; – Salt and black pepper.
Pour water into a ladle and bring to a boil, add chicken eggs and cook for 7-10 minutes. Drain the boiling water and chill the eggs under running cold water, peel and chop with a fork. Add mayonnaise, curry and pistachios, stir and fill the baskets.
A good filling for tartlets is a salad with canned tuna. Take: – 1 can of canned tuna weighing 220 g; – 2 stalks of celery; – ½ head of red onion; – ¼ glass of thick mayonnaise; – 1 tablespoon of Dijon mustard; – salt and ground black pepper.
Put the tuna in a colander and drain the liquid, grind the fish in a blender. Peel the celery and cut into thin slices, chop the onion. Combine tuna, celery, onion, mayonnaise and mustard, season with pepper and salt.
For a light shrimp salad you will need: – 500 g ready-made peeled small shrimp; – ½ cup of chopped celery; – ¼ cup of chopped red onion; – zest from 1 lemon; 3/4 cup homemade dill mayonnaise
Homemade dill mayonnaise is made with 1 egg yolk, 2 tablespoons of white wine vinegar, 1/4 cup fresh dill, and 1 cup of olive oil. In a food processor or blender, pulse the egg yolk, vinegar and dill together and season with salt. Add butter little by little, while waiting for the mayonnaise to become thick and creamy. Mix shrimp with celery, season with lemon zest and mayonnaise.