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Tartlets stuffed with salmon mousse

Aperitif7 minutes16 people250 calories
1/52/53/54/55/5 (3 votes)
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By Ana Valdes

tartlets-mousse-salmon

This Salmon mousse it is quite a discovery. It is delicious raw. If you dare, you can fill in the tartlets directly, uncooked. Of course, then it is recommended that the salmon has been previously frozen. In any case, I have baked them and it is equally delicious. Quite a whim in the form of quick deli y easy peasy.

For the tartlets filled with salmon mousse, I have used the small tartlets that are sold ready-made in supermarkets. But if you want to make the dough yourself, you can follow the recipe of the black pudding tartlets. And if you want to prepare a varied aperitif for guests based on tartlets, you can consult the result of our search engine, entering tartlets in the search.

Tartlets stuffed with salmon mousse

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The salmon mousse tartlets are a treat for the palate, a quick and easy delicatessen with which to surprise your guests at the aperitif.

  • Ana Valdes
  • Recipe type: snacks
  • Calories: 250
  • Rations: 16
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 150 g of fresh salmon, clean, without skin or bones
  • 1 egg white at room temperature
  • 150 ml of liquid cream to whip
  • shawl
  • 16 mini tartlets
  • 4 cherry tomatoes

Preparation

  1. We preheat the oven to 200º.

  2. With the glass clean and dry, we put the butterfly on the blades. We introduce the egg white and beat during 1 minute at speed 4. We take out and reserve.

  3. We remove the butterfly and, without having to clean the glass, we introduce the salmon, the cream and half a teaspoon (of the coffee) of salt. We crush during 20 seconds at speed 6.

  4. We lower the remains of the walls of the glass with the spatula and incorporate the reserved white. We mix during 15 seconds at speed 2. If when uncovering, we see that the mixture has not been uniform, we mix a little more by hand with the spatula.

  5. We fill the tartlets with the mousse and place them on a baking tray. With the oven already hot to 200º, we place the tray in the oven in an intermediate position. Cook for 5 minutes.

  6. Take out of the oven and place a slice of cherry tomato on each tartlet. We serve warm.

Equivalences with TM21

Equivalences with TM31 / TM21

More information - Black pudding and quail eggs tartlets, Tartlets


Discover other recipes of: Aperitif, Easy, Less than 15 minutes

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  1.   Loreto said
    ago 10 years

    Perfect to invite… ..
    Yet another recipe for the collection.
    Thank you very much for sharing it.
    A hug

    Reply to Loreto
    1.    Ana Valdes said
      ago 10 years

      Thanks to you Loreto for following us and writing us. A hug!

      Reply to Ana Valdés
  2.   Jose Cueto said
    ago 10 years

    Because two egg whites
    Someone can help me

    Reply to José Cueto
    1.    Ana Valdes said
      ago 10 years

      Sorry José. I was wrong. It is only one, it is already corrected in the recipe. Thanks for the warning!

      Reply to Ana Valdés
  3.   Angela said
    ago 9 years

    Hi! I love the recipe… One doubt, do you think that if I fill the tartlets raw, freeze them and put them in the oven the day I have to use them, they will be fine? Or will the tartlets be soft? It is to advance work and only have to bake the day of the meal… Thank you very much !!!

    Reply to Angela
    1.    Ana Valdes said
      ago 9 years

      Hi Angela, I have never frozen them. But I think that the tart will take on moisture when it freezes and then it will be soft. In any case, why not try it: freeze one with any filling, cream cheese for example, and then bake it to see what happens. Lucky!

      Reply to Ana Valdés
  4.   Pilar Jimenez Lanzas said
    ago 9 years

    Hi! Could you tell me if I can make the filling the day before?

    Reply to Pilar Jimenez Lanzas