Trout Tartlets with Whipped Cream and Lemon

Cooking method

1. Step 1:

   

   How do you make tartlets with trout, whipped cream, and lemon? Very simply. First, get the ingredients ready. The cream for whipping needs to be at least 33% fat. You can use any cheese you like: plain cream cheese without additives, like mine, or processed cream cheese. The cheese gives the whipped cream a distinctive savory note.

2. Step 2:

   

   Cut the trout, or other red fish, into thin slices — as many as you have tartlet shells. You can use lightly salted or smoked fish, to your taste. Mine is already in convenient thin slices, but you can take a whole fillet and slice it thinly yourself, or salt the fish yourself.

3. Step 3:

   

   Whip the cold heavy cream to stiff, stable peaks. Don't whip too long, or you'll turn the cream into butter.

4. Step 4:

   

   Add the cream cheese to the whipped cream and beat everything together on medium speed until smooth, about 2 minutes.

5. Step 5:

   

   You should get a delicate mixture firm enough that the marks left by the whisk don't fill back in.

6. Step 6:

   

   Transfer the resulting cheese-and-cream mixture to a piping bag fitted with a star tip.

7. Step 7:

   

   To decorate the finished tartlets, you'll need half a lemon and a couple of sprigs of fresh dill or other herbs to taste. Wash and dry the dill. I also added a few frozen cranberries along the way.

8. Step 8:

   

   Slice the lemon into rounds, then cut each round into 4 pieces.

9. Step 9:

   

   Fill the tartlet shells with the cream cheese filling from the piping bag.

10. Step 10:

    

    Place slices of red fish on top.

11. Step 11:

    

    Garnish the tartlets with lemon quarters and dill, and you're ready to serve. Enjoy!