Tartlets with cod liver are one of the most popular variations of such an appetizer. Delicate canned fish go well with a crispy base. And you can supplement the filling with cheese, vegetables, seafood and other tasty ingredients.

How to prepare the basis for a beautiful snack

Any fish filling for tartlets goes well with waffle or sand bases.

If the first option is easier to buy in the store, then the second one can easily be prepared independently.

Ingredients:

  • 200 g cream margarine;
  • 250 g of first-class flour;
  • 40 g of sugar;
  • 1 egg
  • salt.

 

Cooking:

  1. Sift flour a couple of times through the smallest sieve.
  2. Add small pieces of softened creamy margarine to the dry component.
  3. Hands knead the components to get a homogeneous mass with grains.
  4. Beat eggs with salt and sugar separately until frothy.
  5. Mix the two mixtures until a soft but firm dough is obtained. Send it cool for half an hour.
  6. Put the slices of the base in tartlets and bake until a light golden hue and dryness.

Easiest recipe

The composition of the products for a very simple filling with cod liver:

  • 7 - 8 pcs. tartlets;
  • 2 tbsp. l classic mayonnaise;
  • 70 g of cod liver;
  • 50 g semi-hard / hard cheese;
  • ½ bunch of green onions.

 

Cooking:

  1. Drain the excess liquid from the cod liver and knead it with a fork.
  2. Grind the selected cheese using the finest grater.
  3. Stir foods in a salad bowl and add mayonnaise. Its amount can be adjusted to taste.
  4. Fill the tartlets with the resulting filling.
  5. Garnish the appetizer with chopped green onions.

With the addition of cucumber

Product Composition:

  • 1 standard can of cod liver;
  • 2 small fresh cucumbers;
  • 1 head of red onion;
  • 3 pre-cooked eggs;
  • 3 - 4 tbsp. l light mayonnaise;
  • 1 bunch of fresh dill;
  • fine salt and a mixture of peppers as desired;
  • 8 - 9 pcs. tartlets.

 

Cooking:

  1. Cool boiled eggs, peel and cut into very small cubes.
  2. In the same way chop both fresh cucumbers with peel and peeled red onions.
  3. Put all prepared components in a deep bowl, add washed, dried and chopped dill.
  4. Put the cod liver oil, crushed with a fork, into the filling. Pour the mass with mayonnaise, add a mixture of peppers and fine salt.
  5. Mix.
  6. Fill the resulting salad basics. Garnish with herbs and / or dried cranberries.

Read also:stuffed tartlets

Appetizer on the festive table with red fish.

Product Composition:

  • 2 boiled chicken eggs;
  • 1 sweet onion;
  • 1 can of cod liver;
  • 2 pickled cucumbers;
  • 1/3 Art. classic mayonnaise;
  • 10 - 11 pcs. finished tartlets;
  • fresh herbs for decoration;
  • 150 g of slightly salted red fish;
  • salt.

 

Cooking:

  1. Drain the liquid from canned food. Transfer them to a bowl and grind well with a fork.
  2. Peel the onion, chop it very finely with a knife and combine with the cod liver.
  3. Cut the pickled cucumbers into cubes. Squeeze the resulting pieces lightly with your hands to drain excess brine from them.
  4. Peel boiled eggs and chop into small pieces.
  5. Mix all the components of the filling, season with classic mayonnaise. If desired, add salt and you can add your favorite spices.
  6. Stuff the tartlets with the resulting salad and sprinkle them with chopped fresh herbs.
  7. Cut red fish very thinly. Roll each piece with a rose and decorate the finished tartlet with it.

Tartlets with cod liver, egg and cheese

Product Composition:

  • 180 - 200 g of cod liver (canned food);
  • 100 - 150 g of fresh strong cucumbers;
  • 2 pre-cooked eggs;
  • 150 g of processed cheese without additives;
  • 1/3 Art. classic mayonnaise;
  • 4 - 5 feathers of green onions;
  • 10 ready-made tartlets.

Send the processed cheese to the freezer so that the slice becomes hard. This will facilitate the rubbing of the product.

 

Cooking:

  1. Boiled chilled eggs should be peeled and cut into small cubes of equal size.
  2. Grind the cheese with a grater.
  3. Fresh cucumber cut into neat little cubes. If the vegetable is old and with a dense skin, it must be finely cut.
  4. Grind the liver with a fork without excess fluid.
  5. Mix all the prepared ingredients and season the filling with classic mayonnaise. If you overdo it with the sauce, the mass will turn out to be too liquid and will spread.
  6. Lay out the filling in the basics.
  7. Sprinkle tartlets with cod liver, egg and cheese, as well as chopped fresh green onions.

With crab sticks

Product Composition:

  • 8 - 9 tartlets;
  • 3 egg yolks;
  • 250 g juicy crab sticks;
  • 1 can of cod liver;
  • ½ tbsp peeled walnut kernels;
  • 1 tsp lime juice;
  • light mayonnaise;
  • salt and fresh herbs.

 

Cooking:

  1. Peel off the films and finely chop the crab sticks.
  2. Boil the eggs. Grate the cooled yolks until smooth with the cod liver.
  3. Finely chop the washed and dried fresh herbs. Add chopped walnuts to it.
  4. Stir the prepared ingredients and drizzle with lime juice. Salt and season with mayonnaise sauce.
  5. Fill the base with a mixture.
  6. Trying such a salad of cod liver in tartlets is worth it right away, while the basics still remain crispy.

Cooking with Cream Cheese

Product Composition:

  • 200 - 250 g of cod liver in canned form;
  • 100 - 150 g of fresh cucumbers;
  • 2 pre-cooked eggs;
  • 100 g of processed cheese without additives;
  • ½ tbsp light mayonnaise;
  • bunch of green onion feathers;
  • 10 - 11 pcs. tartlets.

Cooking:

  1. Peel and pre-cook cooled eggs in small cubes.
  2. Freeze cream cheese until hard. Big rub. When frozen, it is very easy to grind.
  3. Peel fresh cucumbers from dense green skin and chop with miniature cubes.
  4. Mix with prepared ingredients the grated cod liver and pour the filling with mayonnaise.
  5. Fill the basics with the resulting mass and arrange with chopped green onions.
  6. Serve miniature snacks to guests after pre-cooling.

Tartar cod liver tartlets

Product Composition:

  • 200 - 250 g of cod liver;
  • 2 boiled quail and 2 chicken eggs;
  • 1 pod of sweet bell pepper;
  • 100 ml of classic mayonnaise;
  • 1 handful of salad;
  • fresh cucumber;
  • tartlets.

Cooking:

  1. Rinse fresh lettuce leaves and shake off excess water from them. Tear greens with your hands.
  2. Rinse sweet pepper, clean seeds from it. Chop the remaining pulp into small cubes.
  3. Wash the cucumber, cut off a dense peel from it and chop it like peppers.
  4. Open a container with canned fish, drain the juice from them and grind the liver with a fork.
  5. Cool boiled chicken eggs and rub coarsely.
  6. Combine all the components of the filling and season with classic mayonnaise.
  7. Fill it with sand or waffle bases.
  8. Garnish each serving with a slice of boiled quail egg.

Hostesses usually use fresh or dried greens, pieces of vegetables (including pickled ones), and canned legumes to decorate ready-made tartlets. You can decorate such an appetizer with colored sauces, for example, with ketchup or pineapple juice in the composition. Serve tartlets effectively on a flat dish covered with lettuce.

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