Tartlets with shrimp salad
8 servings
45 minutes
The recipe is taken from the book "Holiday salads and appetizers.
1
Prepare tartlets.
2
Mix milk with sugar, add salt to taste, add flour, stir thoroughly to avoid lumps, add softened margarine and sour cream, beat in eggs, and knead a homogeneous dough.
- Milk: 80 ml
- Sugar: 1 tablespoon
- Salt: to taste
- Wheat flour: 340 g
- Margarine: 80 g
- Sour cream: 40 g
- Chicken egg: 4 pieces
3
Roll it out into a thin layer and cut out shapes according to the size of the molds.
4
Place the dough in the molds, pressing it tightly, and pierce it with a fork.
5
Bake in the oven at a temperature of 240–260 degrees.
6
Chill the ready tartlets.
7
Boil the potatoes in their skins, cool them, peel, and slice them thinly.
- Potato: 2 pieces
8
Rinse the shrimp in cold water without thawing, drop them into boiling salted water, and cook for 10 minutes.
- Frozen prawns (shrimp): 400 g
9
Cool, clean, and cut.
10
Slice the cucumbers thinly, combine with potatoes, shrimp, peas, and half of the mayonnaise, and mix.
- Cucumbers: 2 pieces
- Potato: 2 pieces
- Frozen prawns (shrimp): 400 g
- Canned green peas: 100 g
- Mayonnaise: 120 g
11
Place the salad in tartlets, drizzle with the remaining mayonnaise, and sprinkle with chopped greens.
- Mayonnaise: 120 g
- Fresh herbs: to taste