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Smoked salmon tartlets cream cheese

Ingredients

Adjust Servings:

	200 g smoked salmon
	200 g cream cheese
	10 tartlets
	5 cherry tomatoes
	2 tablespoons of dill

Nutritional information

57 g

Protein

101 g

Fat

72 g

Carbs

1442

Calories

Smoked salmon tartlets cream cheese

light snack for the holiday

Features:

Cuisine:

European

10 min
Serves 10
Easy

Ingredients

200 g smoked salmon
200 g cream cheese
10 tartlets
5 cherry tomatoes
2 tablespoons of dill

Directions

Mini tartletstartlets with smoked salmon and cream cheese are a sophisticated appetizer, perfect for buffets, holiday tables, and cozy dinners at home. The crispy tartlet base is paired with soft cream cheese and thin slices of aromatic smoked salmon. Garnished with fresh herbs or caviar, these tartlets not only look impressive but also pack a rich flavor.

Advantages of this dish:
— ready in 15 minutes
— no cooking required
— perfect for serving at a party or buffet
— delicious and beautiful, effortless.

Steps

Done

15 min

preparing salmon tartlets

1. Cut the smoked salmon into small cubes.
2. Place the cream cheese in a deep bowl, add the sliced salmon, and mix well until smooth.
3. Fill the tartlets with the cream cheese and salmon filling, and top with chopped fresh dill and cherry tomato wedges.
Serve immediately to prevent the tartlets from becoming soggy from the filling.

Enjoy!

Chef Hanna

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Smoked salmon tartlets cream cheese

light snack for the holiday

Ingredients

Directions

Steps

preparing salmon tartlets

Chef Hanna

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