Trout tartlets whipped cream and lemon

10 servings
25 min

How to make tartlets with trout, whipped cream and lemon? Very simple. First, prepare the necessary ingredients. Cream for whipping is needed with a fat content of 33%. Cheese can be used to taste anything: curd without additives, like mine, or melted cream. The cheese will give whipped cream a unique brackish taste.

Cut trout or other red fish into thin slices according to the number of tartlets. Fish can be taken slightly salted or smoked, to your taste. My fish is already in a comfortable thin cut, but you can take a whole piece of fillet and cut it yourself into thin slices. Or salt the fish yourself.

Whisk the cold, greasy cream until dense, steady peaks. It doesn't take too long to beat to avoid turning cream into oil.

Add the curd cheese to the cream and whisk everything together at medium speed until smooth for about 2 minute.

There should be a tender mass on which the trace from the corolla does not drag.

Transfer the resulting cheese and cream mass into a culinary bag with a nozzle in the form of a star.

To decorate ready-made tartlets, you need half a lemon and a couple of sprigs of fresh dill or other greens to taste. Wash the dill and dry. In the process, I added more berries of frozen cranberries.

Cut the lemon into circles, and cut each circle into 4 parts.

Fill the ready-made tartlets with a creamy cheese filling made from a culinary bag.

Top with slices of red fish.

Garnish the tartlets with lemon quarters and dill and can be served. Enjoy your meal!