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Royal New Year's snack in tartlets

Royal New Year's Appetizer in Tartlets

A lovely, elegant appetizer for a festive table! This royal New Year's appetizer — tartlets with beluga and pink salmon caviar — is wonderful with the champagne traditionally served on New Year's Eve. Into each ready-made tartlet I spoon some thick cream, then a little beluga and pink salmon caviar. In the glow of the Christmas-tree lights, the caviar pearls shimmer like fine jewels scattered across the snow by the careless hand of a New Year's blizzard.

The dish is very simple, and I learned the recipe from a friend who knows how to set a New Year's table so fabulously beautiful that you'd almost rather fry up some scrambled eggs to snack on than lay a finger on her marvelous work of art. But one way or another, the New Year is upon us, everyone happily takes a seat at the table and shatters that beautiful harmony. A pity, of course — but that's exactly what it was made for: so we'd ring in the New Year not only full of joy, but with full stomachs too. And that, as well, has a very, very positive effect on the mood.

Arkady and Svetlana

Recipe author

Composition / ingredients

Servings:

Ready-made tartlets

Black caviar (beluga)

Red caviar (pink salmon)

100

Cream (thick)

100

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 14 g

Fats 38 % 24 g

Carbohydrates 41 % 26 g

397 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

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The important thing is for stomachs to be full, not overfull. There's a whole night ahead, plenty of topics for friendly conversation, and a table laden with amazing food — because the New Year's "Diamond Snow" tartlets with beluga and pink salmon caviar were eaten at the stroke of midnight, to the clink of glasses of golden sparkling wine. Sometimes I make this dish in a small loaf of white bread, and it comes out looking like a little jewelry box.