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Crispy tartlets with smoked trout mousse and horseradish - photo 1
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Crispy tartlets with smoked trout mousse and horseradish

Christmas Appetizers Przystawki Fish dishes 90 min Medium 7 wyświetleń ~24.96 PLN - (0)
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Description

An elegant and sophisticated appetizer, perfect for starting the Christmas Eve dinner. The flaky, buttery pastry serves as an excellent base for the delicate, fluffy smoked trout mousse. The bold flavor of the fish is perfectly balanced by creamy cream cheese, a touch of sour cream, and sharp, appetite-stimulating horseradish. Fresh dill adds an herbal note, while lemon juice enhances the overall flavor. The cupcakes look incredibly appetizing – the pale pink mousse beautifully contrasts with the golden color of the pastry, and the decoration of trout roe and a sprig of dill gives them a jewel-like character. This dish will delight guests not only with its taste but also with its appearance, creating a festive, ceremonial atmosphere. It is a modern interpretation of traditional Christmas flavors that works wonderfully as a light start before heavier dishes.

Składniki (14)

Servings:
4
  • Wheat flour type 450 200 g
  • Butter 100 g
  • Egg yolk 1.1 szt.
  • Cold water 30 ml
  • Hot-smoked trout 150 g
  • Serek śmietankowy typu philadelphia 100 g
  • Gęsta kwaśna śmietana 18% 30 g
  • Grated horseradish 5 g
  • Lemon juice 5 ml
  • Fresh dill 0.2 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Trout or salmon roe 2 łyżeczki
  • Dill sprigs for decoration 5 g
💰 Szacowany koszt dania: ~24.96 PLN (6.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of crumbly tartlets

1

Sift the wheat flour onto a clean countertop or into a large bowl. Add a pinch of salt. Take the very cold butter out of the fridge, cut it into small cubes (about 1x1 cm), and add it to the flour. Using a knife or a special pastry cutter, quickly chop the butter into the flour until the mixture resembles wet sand or crumbs. The goal is to warm the butter as little as possible with your hands.

Ingredients: Wheat flour type 450, Butter, Salt
The key to flakiness is cold butter and minimal contact with the warmth of your hands. If you don't have a pastry cutter, you can rub the butter into the flour with your fingertips, but do it very quickly. Alternatively, use a food processor with an 'S' blade and pulse the ingredients.
2

Make a well in the center of the mixture. Crack an egg yolk into it and pour in 2 tablespoons of ice-cold water. Now, very quickly knead the dough into a uniform ball. Do not knead it for too long – just enough for the ingredients to combine. Over-kneading will result in the dough being hard rather than crumbly after baking.

Ingredients: Egg yolk, Cold water
The dough is ready when it forms a cohesive ball and pulls away from your hands. If it is too dry and crumbles, add a little more (half a teaspoon) of cold water. Remember: the shorter you knead, the better.
3

Flatten the formed ball of dough slightly into a disk, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes. This step is essential for the butter to firm up again and for the gluten in the flour to 'rest'.

Do not skip the cooling step! It will make the dough easier to roll out and more crumbly after baking. You can prepare the dough a day in advance and store it in the fridge.
4

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take the chilled dough out of the fridge. Lightly dust the work surface with flour and roll out the dough to a thickness of about 2-3 mm. Using a round cutter or a glass with a diameter slightly larger than the diameter of the holes in the molds, cut out circles.

Use metal cupcake or tartlet molds, or alternatively, muffin tins. If the dough sticks to the rolling pin, you can roll it out between two sheets of baking paper.
5

Gently transfer the cut dough circles to the molds. Firmly press the dough into the bottom and sides of each mold using your fingers. Try not to stretch the dough, as it will shrink during baking. Trim any excess dough from the edges with a knife. Prick the bottom of each cupcake with a fork in several places.

Poking the bottom prevents the dough from puffing up while baking. Make sure the molds are thoroughly lined, without any holes.
6

Place a piece of parchment paper in each mold and weigh it down with dry beans, peas, or special ceramic baking balls. Put the molds in the preheated oven and bake for 10-12 minutes. Then carefully remove the paper with the weights and continue baking for about 5-7 minutes, until the cupcakes have a beautiful golden color.

This is called 'blind baking'. The weight prevents the dough from rising and maintains its shape. This way, you'll achieve perfect 'bowls' for the filling. Be careful when removing the weight, it is very hot!
7

Remove the baked cupcakes from the oven. Leave them in the molds for 5 minutes, then gently remove and transfer to a wire rack to cool completely. They must be completely cold before adding the mousse; otherwise, they will become soggy and lose their crispness.

Use a cooling rack to allow air circulation from the bottom, which ensures that the bottoms of the cupcakes stay dry and crispy.

Preparation of trout mousse

8

While the cupcakes are cooling, prepare the mousse. Carefully check the fillet of smoked trout, removing the skin and all, even the smallest bones. Tear the fish meat into smaller pieces with your fingers.

Ingredients: Hot-smoked trout
Removing bones thoroughly is very important for eating comfort. Run your finger over the surface of the fillet to feel for any bones, and remove them with kitchen tweezers.
9

In a food processor or a tall blending container, place the pieces of trout, cream cheese, thick cream, grated horseradish, freshly squeezed lemon juice, and chopped dill. Season with freshly ground black pepper. Blend everything into a smooth, uniform mixture. Taste and add more horseradish, lemon juice, or pepper if needed.

Ingredients: Hot-smoked trout, Serek śmietankowy typu philadelphia, Gęsta kwaśna śmietana 18%, Grated horseradish, Lemon juice, Fresh dill, Pieprz czarny świeżo mielony
If you want to achieve a perfectly smooth mousse, use a food processor or blender. If you prefer a mousse with noticeable pieces of fish, you can mash all the ingredients with a fork in a bowl. Be careful with the salt - the trout is already salty.
10

Transfer the prepared puree to a bowl, cover with plastic wrap, and place in the refrigerator for about 20-30 minutes to allow the flavors to meld and the mixture to thicken slightly.

Chilling the mousse will make it easier to spread and will help it hold its shape better in the cupcakes.

Assembling and decorating

11

Just before serving, fill the completely cooled tart shells with the chilled trout mousse. You can do this using two small teaspoons to form neat mounds, or transfer the mousse to a piping bag with a large, smooth or fluted tip to pipe elegant rosettes.

Fill the cupcakes shortly before serving to keep the dough as crumbly as possible. Using a piping bag will give a very professional and aesthetic effect.
12

On top of each cupcake, place a few balls of trout roe (if using) and decorate with a small sprig of fresh dill. Serve the finished cupcakes immediately.

Ingredients: Trout or salmon roe, Dill sprigs for decoration
Caviar adds not only elegance but also a pleasant, salty note. It's best to arrange the cupcakes on a large plate or board so that guests can help themselves freely.

Fun Fact

💡

Trout farming has a long tradition in Poland, dating back to the end of the 19th century. The first trout farms were established in the regions of Galicia, and Tomasz Dubisz is considered the father of Polish trout farming. Today, Poland is one of the leading producers of rainbow trout in Europe.

Best for

Wieczerza Wigilijna Przyjęcie sylwestrowe Elegancka kolacja Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the cupcakes cold as an appetizer before the main dishes. Arrange them on a flat platter or wooden board. They pair perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc or Riesling.

🥡 Storage

Cupcakes taste best on the day they are made. If you want to prepare them in advance, store the components separately. Baked, empty bases can be kept in an airtight container at room temperature for up to 2 days. The trout mousse can be stored in the refrigerator in a covered container for up to 2 days as well. Filled cupcakes should not be stored, as the batter will quickly become soggy.

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