Sprat tartlets
16 servings
20 minutes
In a jar or a crystal herring dish, putting sprats on the table on New Year's Eve is a tradition dating back to Soviet times, which should not be abandoned, you just need to work a little on the plot. The combination of the simplest products can be so effective that sprats suddenly turn from a chrysalis into a butterfly (in the culinary sense, of course): in this filling, the smoked rubber flavor inherent even in high-quality sprats is softened by the cheese and egg salad, and pickled cucumbers finally get rid of it. Try to find good, not evil, but rather sweetish mustard: there are only a couple of drops of it in tartlets, but the final taste largely depends on it.
1
Prepare all the ingredients.
2
Boil the egg hard, place it under cold water and cool it down.
- Chicken egg: 1 piece
3
Grate the cheese.
- Hard cheese: 80 g
4
Clean the egg, separate the yolk and the white.
- Chicken egg: 1 piece
5
Mash the yolk with a fork and mix it with cheese.
- Chicken egg: 1 piece
- Hard cheese: 80 g
6
Crush or finely chop the garlic for the filling.
- Garlic: 1 clove
7
Chop the pickles into small cubes and add to the mixture.
- Marinated cucumbers: 2 pieces
8
Fill with mayonnaise.
- Mayonnaise: 2 tablespoons
9
Place the filling in the tartlets and smooth it out.
10
Grate the egg white on top of the filling.
- Chicken egg: 1 piece
11
Dry the sprats from the oil and place one sprat in each tartlet.
- Sprats in oil: 16 pieces
12
Spread a little sweet mustard on the fish and serve immediately.
- Wholegrain Dijon mustard: 1 tablespoon
