Recipe for cod liver tartlets. Exquisite cod liver tartlets

Tartlets with various fillings are the decoration of any festive table. On one dish, you can fit a dozen miniature snacks that excite the imagination with their colorful design and variety of ingredients.

Tartlets are made from waffle, shortbread or puff pastry, a little less often from ordinary yeast. Start them completely cooled and just before serving. Thin walls easily absorb juices and moisture, softening from this.

Absolutely any ingredients and even long-familiar dishes, such as pates, salads such as Olivier, Crab, Herring under a fur coat, can be used as ingredients for the filling. All types of cheeses, dairy products, fresh, fried and boiled vegetables, mushrooms, seafood, meat, poultry and fish are added to the filling. The binding component is mayonnaise and sauces based on it, natural yogurt, spreadable cheese, fatty sour cream.

For the festive table, tartlets with cod liver are especially relevant. Fish by-products have a less pronounced smell, so they can even be combined with exotic ingredients. The liver has a mild taste, delicate texture, high calorie content and nutritional value, which provides the dish with satiety and an excellent bouquet of taste.

How to cook cod liver tartlets on the table is described in detail below.

Tartlets with squid and cod liver

Miniature tartlets with a simple but delicious filling of boiled carrots, sweet corn and squid.

List of ingredients:

• Fresh squid - 1 pc. or 200 g.
• Green onion - 50 g.
• Sweet corn - 50 g.
• Cod liver - 200 g.
• Boiled carrots - 200 g.
• Salt.
• Pepper.
• Spices for cooking fish and seafood.
• Apple cider vinegar - 1 tbsp. l.
• Mayonnaise - 100g.

Cooking method:

1. Pour hot water over the squid carcass (not boiling water, as it will curl up from the temperature). Clean off the protein flakes that have appeared, stretch the vitreous ridge.
2. Boil a liter of water, add salt, a spoonful of apple cider vinegar and spices.
3. Throw the squid carcass into the broth, hold for a minute on the fire and remove. Cool without removing from the liquid. Chop straw.
4. Boiled carrots and strained cod liver cut into cubes. Finely chop a bunch of onions.
5. Combine cod liver, corn, squid straws, green onions and mayonnaise together.
6. Stuff waffle tartlets with ready-made salad.

Baked tartlets

An original dish from a minimum amount of products.

List of ingredients:

• Salted puff pastry - 500 g.
• Cod liver - 200 g.
• Cheese - 200 g.
• Green peas - 100 g.
• Greens - 20 g.
• Garlic - 1-2 pcs.
• Mayonnaise - 1 tbsp. l.
• Oil for baking.

Cooking method:

1. Roll out a piece of puff pastry into a thin layer, cut into equal squares with a side of 7-10 cm. Or make the same circles.
2. Grease cupcake tins with oil and put squares (circles) of dough in them, pressing them tightly to the sides and top of the cupcake maker. Cut off excess dough.
3. Prick the bottom with a fork so that it does not deform.
4. Preheat the oven for 15 minutes at 200 degrees. Place on a baking sheet with cupcake tins. Bake at the same temperature for 15-20 minutes. Cool completely before filling.
5. Cod liver cut into cubes, mix with green peas and herbs to taste. You can add crushed garlic clove. Fill with a spoonful of mayonnaise.
6. Put 2-3 tsp into each tartlet. toppings and sprinkle with grated cheese.
7. Return to hot oven and wait for the cheese to melt.
8. Serve warm.

Sand tartlets with cod liver

Hearty homemade shortcrust pastry tartlets stuffed with potato salad, mushrooms and cod liver.

List of ingredients:

• Cod liver - 200 g.
• Canned peas or corn - 100 g.
• Canned gherkins - 100 g.
• Chicken egg - 3-4 pcs.
• Boiled potatoes - 200-300g.
• Mayonnaise - 100 g.
• Fatty sour cream - 100g.
• Vegetable oil - 30 ml.
• Apple cider vinegar - 20 ml.
• Butter - 100 g.
• Wheat flour - 400 g.
• Quick soda - 1 tsp

Cooking method:

1. Dice fish offal, boiled egg, gherkins and potatoes. Mix with green peas or corn. Fill with mayonnaise.
2. Prepare shortbread dough by mixing 100 g of sour cream, wheat flour, butter and a teaspoon of soda quenched with apple cider vinegar. Add salt and spices.
3. Knead the shortbread dough well, roll it into a thin layer and cut into circles with a diameter of 8-10 cm with a mug.
4. Grease baking molds with oil. Lay the circles of dough and prick with a fork so that it does not bubble during baking.
5. Bake in a hot oven (heat up to 200 degrees for 10-15 minutes). Cool completely and fill with prepared salad.

Tartlets "Sea pebbles"

Appetizing tartlets stuffed with a mixture of colorful products. Colorful and bright, the perfect combination for an elegant holiday table.

List of ingredients:

• Wafer tartlets - 12 pcs.
• Salted salmon or pink salmon - 200 g.
• Corn - 100 g.
• Beijing cabbage - 200 g.
• Sweet pepper (orange) - 100 g.
• Ripe avocado - 100 g.
• Green onions - 100 g.
• Walnut or crushed cashew - 50 g.
• Yogurt sauce - 100 g.
• Mustard - 1 - 2 tsp.
• Lemon juice - 1 tsp
• Salt.
• Black pepper.
• Greens as desired.
• Vegetable oil - 1 tbsp. l.

Cooking method:

1. Lightly salted pink salmon, Chinese cabbage, peeled avocado, cod liver and orange pepper pod cut into small cubes.
2. Mix the sauce from natural yogurt, lemon juice, spices and salt, a spoonful of vegetable oil, herbs, crushed cashews or walnuts, 2 tsp. mustard.
3. Combine both parts of the filling and fill the waffle tartlets just before serving.
4. Decorate with greenery.

Tartlets with mozzarella cheese and cod liver

An appetizer with an unusual combination of sweet and sour apple, white cheese and cod liver flavors.

List of ingredients:

• Sweet and sour apple - 100 g.
• Apple cider vinegar or lemon juice - 20 ml.
• Cheese "Mozzarella" ("Cheddar" or "Suluguni") - 200g.
• Cod liver - 200 g.
• Celery greens - 20 g.
• Mayonnaise - 100 g.

Cooking method:

1. Chop the peeled apple into thin strips. Drizzle with any sour juice or a little apple cider vinegar.
2. Finely grate a piece of white cheese.
3. Cod liver cut into cubes.
4. Wash the celery leaves with hot water, chop with two hatchets to the smallest possible state.
5. Mix together chopped celery, white cheese, apple and cod liver. Fill with mayonnaise.

Tartlets with seaweed and cod liver

A budget option for a filling of kelp, cod liver, sweet lettuce, eggs and melted cheese.

List of ingredients:

• Seaweed - 100g.
• Cod liver - 200 g.
• Processed cheese - 100 g.
• Salad (red) onion - 50-100 g.
• Chicken egg - 2 pcs.
• Mayonnaise - 100 g.
• Salt.
• Black pepper.
• Wafer tartlets - 12-16 pcs.

Cooking method:

1. Rinse the seaweed with boiled water, washing off excess sour marinade and spice residues. Finely chop.
2. Cut the cod liver, boiled egg into equal cubes. Finely grate processed cheese.
3. Chop lettuce onion into thin half rings, sprinkle with salt and rub with your hands to make the shredder softer and juicier.
4. Combine cod liver, melted cheese, boiled egg, salad onion and sea kale.
5. Season with a spoonful of mayonnaise and arrange on tartlets.

Tartlets with pate

Spicy appetizer of boiled potatoes, cod liver and pickles.

List of ingredients:

• Boiled potatoes - 200 g.
• Cod liver - 200 g.
• Gherkin cucumbers - 100 g.
• Onion, sweet - 50 g.
• Wafer tartlets - 12 pcs.
• Dill or parsley to taste.

Cooking method:

1. Put the cod liver with a small amount of oil filling, boiled potatoes and peeled gherkins into the blender bowl.
2. Grind the contents of the bowl at high speed until completely homogeneous.
3. Rinse and dry a bunch of greens. Add to the pate and whisk once in a pulsed mode so that well-distinguished pieces of dill remain in the mass.
4. Transfer to a pastry syringe or cornet and deposit into waffle tartlets.
5. Garnish with half an olive or olive, a sprig of dill and a tiny slice of lemon.

For the filling, we need cheese: grate it on a fine grater. Choose the taste and variety of cheese yourself, it all depends on your taste preferences. Cheese can be more or less spicy or, on the contrary, with a soft taste, more classic. You can buy Dutch or Russian.

Drain the oil from the cod liver and mash it with a fork until smooth. Do not use butter in the filling so that the mass does not turn out liquid. If you have time, you can drain the cod liver through a sieve and wait until all the oil comes off.

Hard boil chicken eggs, cool them completely and peel them. Grate squirrels with yolks on a fine grater.

In a bowl, mix cheese, cod liver and eggs. Fill the filling with mayonnaise and add salt and pepper to taste. We advise you to put salt a little bit so as not to overdo it, remember that cod liver is salty in itself.

Fill the tartlets with a delicious filling, slightly forming a slide on top. The number of tartlets can vary, as they are different in volume, so see for yourself how much filling is included in each tartlet.

Put sprigs of fresh herbs on top, thus decorating the appetizer. You can use any greens: dill, parsley, cilantro or other types.

So that the finished tartlets are not soaked from the filling and remain crispy, they must be served immediately to the table. Waffle tartlets can quickly become soft, while shortbread tartlets will last a little longer.

Enjoy your meal!

Very tasty, satisfying and beautiful appetizer - tartlets with cod liver. Tartlets themselves are ideal for a holiday, especially if something like this is expected. Tartlets are convenient for guests to take, they are small and very neat, so they look appetizing. Yes, and you can fill them with anything - and any salad, and some specific snack.

One of the filling options for tartlets is cod liver. This appetizer is prepared quickly and very simply, literally in a matter of minutes. And it is better to do it immediately before serving, so that the tartlets do not soften and do not lose their shape.

I will be happy to share with you how to cook cod liver tartlets: I really want you to pleasantly surprise your guests with this dish on the next holiday. Believe me, everyone will be delighted with them! So, I present to your attention cod liver tartlets - a recipe with a photo: very tasty and beautiful!

Ingredients:

• 10 tartlets;
• 100 gr cod liver;
• 0.5 small fresh cucumber;
• 50 grams of solid satiety;
• greenery for decoration.

How to cook cod liver tartlets:

Tartlets are now sold in many shops and supermarkets. But, of course, the best, most delicious tartlets are homemade. They are not as difficult to prepare as they seem, they keep well for several days, so I recommend baking them yourself.

The main ingredient of the filling for our tartlets is cod liver canned in oil. It is very healthy, it has a lot of vitamins, and it is also tasty, so even children usually love it.

For tartlets, knead the cod liver with a fork. Three hard cheese on a medium grater, and cut a fresh cucumber into small cubes. We combine all the ingredients for the filling.

And we mix. The liver itself, as you remember, is in oil, it is quite fatty, so I do not add mayonnaise to the filling. The filling for cod liver tartlets is ready.

We fill the tartlets with the filling - so that we get a small hill.

And decorate with herbs - dill, parsley, celery or green onions.

That's all, our cod liver appetizer in tartlets can be served on the table.

Liver salads are rarely prepared, mainly pates and cakes are made from this offal. Today I want to offer an original liver salad in tartlets with mushrooms and an egg. For a festive serving, salad can be laid out in shortbread tartlets. For this salad, I recommend using duck, goose or chicken liver. It is important to take a fresh liver of a pink hue. A milder taste of the liver can be obtained by soaking the pieces in milk for 1 hour.

Taste Info Festive salads / Buffet snacks

Ingredients for two servings:

• duck or chicken liver 180 g
• champignon mushrooms (boiled) 3 tbsp. l.
• onion 60 g
• carrots 50 g
• vegetable oil 2 tbsp. l.
• boiled egg 1 pc.
• mayonnaise to taste
• parsley and dill for garnish

How to cook salad in chicken liver tartlets

Before preparing liver tartlets, boil a liter of water in a ladle. Dip sprigs of dill and parsley into it, pour in a mixture of peppers. Send the liver pieces to boiling water and cook for about 10 minutes over medium heat. Add salt later, directly to the salad. Do not overcook the liver, otherwise it will become dry and crumbly.


Place a frying pan with vegetable oil on the stove to heat up. In the meantime, chop the onion and carrot into small cubes, send to sauté. Today's recipe uses frozen champignons. These mushrooms are sold already boiled and sliced. You will only need to chop the mushrooms into smaller pieces and add to the vegetables in the pan. For spice, add a clove of garlic, black pepper and nutmeg (a pinch) to the pan. Without spices, the liver and the whole salad will turn out fresh.


Cut the duck liver into small cubes and pour into a bowl. If you grate the liver, the consistency of the salad will turn out to be completely different, more like a pate.


Add fried vegetables with mushrooms to the liver.

Sour or pickled cucumbers cut into cubes and add to the salad. A boiled egg can be finely chopped and sent to a salad. You can also use egg yolk to decorate the finished dish.

Now add mayonnaise in a spoon and mix the salad, use salt to taste.


Cover the salad with cling film and keep it in the refrigerator until serving, it will soak and not wither.


For salad presentation, fill shortbread tartlets with liver mass.


Finish decorating the salad by sprinkling each tart with egg yolk. Parsley leaves can be spread around the tartlets to decorate this dish.