Tartlets with Avocado, Salmon, and Cream Cheese

Cooking method

1. Step 1:

   

   How do you make tartlets with avocado, salmon, and cream cheese? Gather the ingredients. This recipe uses store-bought ready-made tartlet shells, but you can make your own.

2. Step 2:

   

   Wash and dry the avocados. Cut each one in half and, twisting the halves in opposite directions, separate them. Remove the pit. Scoop out the avocado flesh with a spoon. When buying avocados, pay attention to how soft they are — a hard avocado is bland and won't blend smoothly. If you bought unripe avocados, keep them in a paper bag with an apple — they'll soften in a couple of days.

3. Step 3:

   

   I blended the tartlet filling with an immersion blender, so I put the avocado flesh in a tall cup. If you have a food chopper, put it right in there. Drizzle the avocado with lemon juice to keep it from browning. Wash and dry the herbs, pull off the sprigs, and add them to the cup with the avocado. I used dill, but you can use any herb you like.

4. Step 4:

   

   Blend the avocado and herbs to a purée.

5. Step 5:

   

   Add the cream cheese. Choose a quality product with no vegetable fats in the ingredients. Blend the mixture again — you should get a smooth, uniform filling.

6. Step 6:

   

   If the salmon isn't pre-sliced, cut it into thin slices. Also cut the lemon into small segments.

7. Step 7:

   

   Transfer the filling to a piping bag and pipe it into the tartlet shells. You can also just spoon it in without a bag.

8. Step 8:

   

   Roll the salmon slices into rosettes and set them on top of the filling.

9. Step 9:

   

   Garnish the tartlets with lemon segments and parsley leaves. You can also use cucumber, black or green olives, or capers.

10. Step 10:

    

    You can chill the finished tartlets a little before serving — then the filling firms up slightly. I prefer a soft filling, so I serve them right away. Enjoy!