Trout tartlets with whipped cream and lemon

Step-by-step cooking

1. Step 1:

   

   How to make tartlets with trout, whipped cream and lemon? Very simple. First, prepare the necessary ingredients. Cream for whipping needs a fat content of 33%. You can use any cheese to taste: cottage cheese without additives, like mine, or melted cream. Cheese will give whipped cream a unique salty taste.

2. Step 2:

   

   Cut trout or other red fish into thin slices according to the number of tartlets. You can take lightly salted or smoked fish, to your taste. My fish is already in convenient thin slicing, but you can take a whole piece of fillet and cut it yourself into thin slices. Or pickle the fish yourself.

3. Step 3:

   

   Whisk cold heavy cream to dense stable peaks. It is not necessary to beat for too long, so as not to turn the cream into butter.

4. Step 4:

   

   Add cottage cheese to the cream and whisk everything together on medium speed until smooth for about 2 minutes.

5. Step 5:

   

   You should get a gentle mass on which the trace from the corolla does not tighten.

6. Step 6:

   

   Transfer the resulting cheese and cream mass into a cooking bag with a star-shaped nozzle.

8. Step 7:

   

   To decorate ready-made tartlets, you will need half a lemon and a couple of sprigs of fresh dill or other herbs to taste. Wash and dry the dill. I added more frozen cranberries in the process.

9. Step 8:

   

   Slice the lemon into circles, and cut each circle into 4 parts.

10. Step 9:

    

    Fill the finished tartlets with cream cheese filling from the cooking bag.

11. Step 10:

    

    Place slices of red fish on top.

12. Step 11:

    

    Decorate the tartlets with lemon quarters and dill and you can serve it to the table. Enjoy your meal!