Salad in tartallette with red fish, cheese and cucumber

10 servings
25 min

Put the cheese in the freezer (it will be better to rub) and send the eggs to cook.

About 5 minutes before starting work with the cooled eggs and cheese, let's start cutting the ingredients. And the first will be salmon, slightly salted. We cut it into a small cube, leaving a little to decorate the tartlets.

Let's send the cut to a bowl, where we will then cook this delicious filling for tartlets.

If the eggs have cooled, we will peel and grate them. If you like, you can make a fine-grind.

We will send them to a bowl.

Processed cheese is difficult to cut very finely, rub it, removing it from the package.

Having laid out the grated cheese to the rest of the ingredients, we will continue to work - we have left to grind the cucumber. What format? Again, your choice. I chose to make it petty.

Let's send the cucumber to a bowl and finish the cutting process by chopping the greens. I had dill. I didn't specifically take it that much - so that it didn't beat up either the taste or the kind of lightly salted salmon. After all, this is the comrade who is able to eclipse the white light by himself!

Let's assemble all the components in a bowl. We mix everything and add sour cream. It also does not need to be taken a lot, otherwise it can also negate all our work. Let's wash everything out well. The filling is ready.

Let's prepare tartlets.

Put the filling in them and decorate to taste. It is possible with strips of fish, and herbs, etc.