Kitchen appliances and utensils: fork, deep plate, knife, pan, cutting board, grater, spoon.
Ingredients
amount | Name |
Tartlets | 12 pcs |
Cod liver | 1 can |
Eggs | 2 pcs. |
Onion | 1 PC. |
Salted cucumbers | 100 g |
Dill | 0.5 beam |
Parsley | 0.5 beam |
Lemon juice | 2 tbsp. l |
Mayonnaise | 3 tbsp. l |
Step cooking
- Mash a can of cod liver thoroughly with a fork until smooth. Pour the mashed offal into a deep plate or bowl.
- Peel 1 medium onion and chop finely. Pour the chopped onion into a clean, deep bowl.
- Sprinkle onion 2 tbsp. l tablespoons of lemon juice, if you squeeze juice from a lemon, it is more convenient to do this over a sieve so that the bones do not fall into the onion. Leave it to marinate for a few minutes, this will give the onion a softer and more delicate taste.
- Finely chop 100 g of pickles and add them to the dishes with mashed cod liver.
- Cook 2 hard boiled eggs, peel and grate them on a coarse grater.
- Add the grated eggs and onions marinated in lemon juice to the cod filling and mix.
- Wash and finely chop a half-bunch of dill, and also add to the bowl with the filling.
- Fill the resulting mass of 3 tbsp. l mayonnaise and mix.
- Using a spoon, fill the baskets with the resulting filling. The prepared filling is designed for 12 tartlets.
- Tartlets on top can be decorated with parsley.
Video recipe
From this video recipe, you can find out what size you need to cut the ingredients, and you will also see the approximate amount of filling that should be in each tartlet.
Other fish recipes
Pasta with tuna and olives in tomato sauce
Grilled tuna
Oven baked carp
Sandwiches with cod liver