The most anticipated appetizer on the New Year's table is caviar tartlets. They are so easy to prepare that you can, without a twinge of conscience, instruct children to create this dish - this requires a minimum of ingredients.
Use wet cottage cheese of any fat content or ricotta, creamy or processed cheese as a base. Stir in mayonnaise or sour cream, chopped fresh parsley or dill, and other spices to taste.
To prevent the tartlets themselves from getting wet, fill them with curd mass just before serving.
Ingredients:
Red caviar - 120 g
Tartlets - 1 pack
Cottage cheese of any fat content - 150 g
Mayonnaise - 1 tablespoon
Greenery for decoration
How to cook:
Prepare food. Purchase lightly salted red caviar in vacuum containers. If it is in a can, then open it only before putting the caviar in the baskets. Do not buy such a product from your hands or from the cheapest brands - the price of high-quality caviar is above average, otherwise there is a chance to get eggs made from gelatin.
Put the cottage cheese in a deep bowl or salad bowl. Add mayonnaise or sour cream / thick classic yogurt without filling. Mix the whole mixture gently.
There is no need to add salt, since red caviar is a slightly salted product. At this point, you can rinse fresh dill or parsley, chop and add to the container.
It is best to use damp cottage cheese so that the filling stays well in the baskets and does not spill out of them.
Waffle tartlets or shortcrust pastry baskets (salty, not sweet) fill with a dessert spoon with the curd mass almost to the top, but without a slide.
Open the package with red caviar and place the product on the curd layer. If you salted caviar at home, then it must first be thrown onto a strainer with fine holes and rinsed slightly with water.
Garnish the red caviar tartlets with fresh dill / parsley / stalk celery / thyme and serve on lettuce, if available. You can also decorate the baskets with fresh cucumber by cutting the vegetable into circles or ribbons.
Invite everyone close to the table for a snack tasting, until the base of the dough is wet.
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