Tartlets with trout, whipped cream and lemon

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make trout tartlets whipped cream and lemon? Very simple. First, prepare the necessary ingredients. Cream for whipping is needed with a fat content of 33%. You can use any cheese to taste: cottage cheese without additives, like mine, or creamy. Cheese will give whipped cream a unique salty taste.

2. STEP 2

   

   Cut trout or other red fish into thin slices according to the number of tartlets. You can take lightly salted or smoked fish, to suit your taste. I already have the fish in a convenient thin slice, but you can take a whole piece of fillet and cut it into thin slices yourself. Or salt the fish yourself.

3. STEP 3

   

   Whip cold heavy cream until stiff, stable peaks form. Do not beat for too long so as not to turn the cream into butter.

4. STEP 4

   

   Add cream cheese to the cream and beat everything together at medium speed until smooth, about 2 minutes.

5. STEP 5

   

   You should get a gentle mass on which the mark from the whisk does not tighten.

6. STEP 6

   

   Transfer the resulting creamy cheese mixture into a piping bag fitted with a star-shaped attachment.

7. STEP 7

   

   To decorate the finished tartlets, you will need half a lemon and a couple of sprigs of fresh dill or other herbs to taste. Wash and dry the dill. I added some frozen cranberries along the way.

8. STEP 8

   

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

9. STEP 9

   

   Fill the finished tartlets with cream cheese filling from a piping bag.

10. STEP 10

    

    Place red fish slices on top.

11. STEP 11

    

    Garnish the tartlets with lemon quarters and dill and serve. Bon appetit!