Description
Tartlets with corn taste and a delicate terrine of crab sticks - a great snack for any table!
Ingredients
-
Butter
70 g
-
Corn flour
0.5 cup
-
Cheese
100 g
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Water
1 Tbsp
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Paprika sweet
0.5 tsp
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Peppers red hot chilli
-
Salt
-
Crab sticks
4 piece
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Chicken egg
1 piece
-
Red onion
1 piece
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Sour cream
1 Tbsp
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Lemon juice
0.5 Tbsp
-
Dill
Cooking
First make tartlets, for this cornmeal need to RUB with softened butter.
Add grated on a fine grater cheese.
Add sweet paprika, red pepper, ground chilli, salt, water and knead the dough.
Divide the dough into equal parts depending on size of ramekins. I cooked 5 small tartlets, so the dough was divided into 5 equal parts.
Spread the dough evenly in tins, that has been lightly greased with vegetable oil. Bake the tartlets in the oven at a temperature of 170-190 degrees for 15-20 minutes.
Remove the tartlets from the molds (easily removed) and cooling.
While tartlets are cooling, prepare the pate. For this we need crab sticks "A sea".
Crab sticks skip through Mincer.
Boil the egg, peel, mince as crab sticks.
And also previously peeled red onion.
Add sour cream, salt, lemon juice, mix well. The resulting mass RUB through a sieve for a more uniform consistency. You can use a blender, then you have crab sticks, boiled egg and red onion cut into small pieces, lay in a blender, add sour cream, lemon juice, salt and grind to a smooth consistency.
Using a pastry syringe or bag with a nozzle "star" to fill the cooled tartlet with a pâté of crab sticks.
Garnish with greens. Ready!
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