Herring under a fur coat in potato tartlets salad

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   For tartlets, peel the potatoes and boil in salted water until tender.

2. STEP 2

   

   Prepare mashed potatoes with the addition of the specified amount of butter, carefully so as not to curdle, beat the raw egg into the mashed potatoes and mix thoroughly so that there are no lumps. Leave the puree to cool.

3. STEP 3

   

   Make tartlets from the cooled puree. To do this, you will need muffin molds; if the molds are not silicone, then grease them with vegetable oil first. Place small portions of mashed potatoes in the molds and, with your hands dipped in water, gently knead the potatoes inside the mold over the entire area.

4. STEP 4

   

   Place in an oven preheated to 180 degrees and bake until browned, 15-20 minutes.

5. STEP 5

   

   Clean and fillet the herring. Cut one herring fillet into regular rectangular pieces, cut the other half of the whole herring into small pieces. The amount of herring depends on your love for this product and on the salinity of the herring itself. Grate the beets and eggs. For the dressing, mix natural yogurt with mustard, stir. Mix beets, eggs, chopped herring, add yogurt sauce, stir, season with freshly ground black pepper.

6. STEP 6

   

   Fill the tartlets with “fur coat”, place a piece of herring on top, and place onion rings on top. Finita! Bon appetit!

Comments on the recipe

okana

21.11.2023

4.9

I've always loved this snack. But what was confusing was that after the first spoon, the very appearance of the salad changed beyond recognition and lost its festive appearance. And the option you proposed is simply an excellent solution to the problem. Indeed, in this case, each guest will take only his own portion. And the housewife doesn’t have to worry about where to put the leftovers. The only addition is that you can take ready-made herring fillets in oil. This is what I mean so as not to bother yourself with monotonous work. After all, with the finished product the cooking process will go faster.

BLUE-EYED

21.11.2023

4.6

I agree with the author, using ready-made fillets is less troublesome, but the taste will be different. If time allows, I also prefer to cut the herring myself. You just need to know and follow the fish cutting technology, have the “right” knife, and of course, with experience comes speed. I noticed that even the variety of the chosen beet changes the taste. I prefer to cook with the “cylinder” variety, “Egyptian flat”. They have a dark burgundy color, a pronounced sweetish taste and more delicate pulp. There are also secrets with onions, and many more what. DIETRICH, THANK YOU for the idea of ​​​​portion serving - not only tasty and convenient, but also BEAUTIFUL! Good luck and new ideas!

Larisa

21.11.2023

4.6

I really liked your recipe. Thank you very much. I promise to cook it soon)))

Anna_Kos

21.11.2023

4.5

interesting serving option! tried it yesterday! The yogurt dressing is unusual and very gentle, the taste of the fish is better, mmm But I did something weird with the potato baskets, they didn’t bake for a long time, and then fell apart. I’ll try again, correct the mistakes. But the fact that it’s tasty is a fact) ))

Pirko Rita

21.11.2023

5

I really liked the presentation idea. I tried different similar options, but most of all I like herring in puff pastry (it tastes good!!!). Externally, these tartlets are simply excellent!