Tartlets with Pollock Roe, Cream Cheese, and Egg
Make an elegant, delicious appetizer for the holiday table! Tartlets with pollock roe are very easy to make — minimal effort and time, budget-friendly ingredients... and the result is a beautiful, delicious, refined appetizer. It looks lovely on the table and is usually a favorite with guests for its interesting flavor.
Marianna Kim
Recipe author
Tartlets with Pollock Roe, Cream Cheese, and Egg
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 71 %
20 g
Fats 21 %
6 g
Carbohydrates 7 %
2 g
142 kcal
GI:
100
/
0
/
0
- You can use store-bought tartlet shells or make them yourself. Any kind will do, really, but I suggest using wafer ones. Personally, my family and I like this appetizer a little more in wafer shells than in shortbread ones. Who knows — maybe in another family it'll be the other way around! :) So, the tartlet shells should be bought in advance. If they are, let's start cooking! By the way, it won't take long. Wash the quail eggs under running water and put them in a small saucepan. Cover them with lightly salted water, set the saucepan over medium heat, and bring the water to a boil. Boil the eggs for 5 minutes, then put the saucepan with the eggs under cold running water. Hold it there for a minute, then take the eggs out of the water, wipe them with a towel, and peel them. Let the eggs cool completely; to speed this up, you can cut them in half. Wash the lettuce leaves, rinse them with boiled or filtered water, and lay them out on a clean, dry towel. Lightly blot the leaves on top and let them dry while the quail eggs cool. In a small bowl, combine the salted (canned) pollock roe and a little cream cheese. Mix everything thoroughly. Then grate the cooled eggs on a fine grater and add them to the bowl with the cheese-and-roe mixture. Mix everything well again. Taste it and add salt if needed. Then refrigerate the filling if you plan to serve the appetizer a bit later. Wafer tartlet shells are quite thin and can go soggy if the filling sits in them too long. That is, wafer shells should be filled right before serving. When the gathering begins, fill the shells with the prepared filling, first lining them with a lettuce leaf (or half a leaf if the shells are small). Then garnish each tartlet on top to taste — for example, with a sprig of fresh herbs (dill, parsley, thyme), a piece of brightly colored bell pepper (red or yellow), or some cranberries or lingonberries. It all depends on the cook's imagination and what's on hand! All done! Happy cooking!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Cream cheese - 223 kcal/100g
- Tartlet shells - 514 kcal/100g
- Lettuce leaves - 12 kcal/100g
- Pressed pollock roe - 131 kcal/100g
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