Tartlets with Norwegian herring and cottage cheese mousse
6 servings
15 minutes
Tartlets with Norwegian herring and cottage cheese mousse are an exquisite appetizer that combines the delicate texture of cottage cheese with the rich flavor of lightly salted Norwegian herring. This recipe has European roots where seafood is often paired with dairy products, creating a unique gastronomic palette. The mousse has a soft, creamy taste but with bright notes of spiciness thanks to the herring and sour cream. Juicy cubes of herring and fresh dill decorate the tartlets, giving them an elegant appearance. This appetizer is perfect for festive tables, cocktail parties, or simply as a refined treat for guests. It pairs wonderfully with chilled white wine or light wheat beers.
1
Set aside one fifth of the Norwegian herring fillet, and pass the remaining fillet through a meat grinder with cottage cheese. Add sour cream and the yolks of hard-boiled eggs to the resulting minced meat. Mix thoroughly and strain.
- Norwegian lightly salted herring: 250 g
- Curd cheese (tvorog): 200 g
- Sour cream: 3 tablespoons
- Chicken egg: 2 pieces
2
Place the herring-curd mousse in tartlets, garnishing with diced herring fillet and sprigs of dill.
- Norwegian lightly salted herring: 250 g
- Tartlet shells: 12 pieces
- Dill: 1 bunch
