Pea tartlets with cream cheese and trout

Description

Cold is a beautiful a La carte snack on the festive table, and hot - hearty and healthy dinner. In General, good and hot, and cold is not bad.

Ingredients

Olive oil

2 Tbsp
Lemon

0.333 piece
Flour

3 Tbsp
Cheese curd

200 g
Fish

200 g
Peas

200 g
Spices

Cooking

Yellow split peas Idaho from Mistral does not require soaking. Fill it with water from a ratio of 1 part peas to 2 parts water and boil until tender, until it is soft boiled. By the way, instead of peas, you can take chickpeas and is also very tasty.

While cooking the peas, cut the trout into fillets without skin, cut into small pieces, put them into a bowl.

From the third lemon to squeeze the juice, mix it with olive oil, salt and ground black pepper. Pour the marinade to the fish, to remove in the cold.

Meanwhile, already cooked peas. If it remains liquid, drain the peas in a sieve, cool slightly.

Grind peas in a blender, add salt, flour and mix until smooth. The amount of flour adjust so pea dough was soft, elastic and does not stick to wet hands.

With wet hands form a cake of pea dough and fill the tart shells. I got 12 pieces. Put in hot oven and bake at T 200 C for 10 minutes.

Take the shells, push the bottom of the spoon, if it's a little swollen, each put a tablespoon of cream cheese and a few pieces of trout. Again put in the oven for 10-15 minutes.

Comments and reviews