1. Make the curd as described in the recipe Aron-Space http://www.povarenok .ru/recipes/show/186 65/ Cast it, my age. Add salt.

2. We will need 2 molds and two squares of gauze. Give the cheese to drain and still warm begin to spread on the mold covered with gauze. Laying, presses the cheese to the edges (merging the separated serum), if the walls are turned thin, add another layer of cheese. On top put another mold with gauze and emminem edges, extruding them (all the time drain the whey). Wall plate shall be not less than 3 mm, the bottom is not less than 5 mm. In General, the thicker will be the wall radiators, the better. Pressing one of the tarts carried out for 10 minutes, its walls should be well pressoffice.

3. Turn the tartlets, put on top of the press and leave for 5-6 hours.

4. Take out the tartlets from the form: first, remove the molds, then cheesecloth. Before filling allow the plate to dry, about 1 hour. Fill just before serving. Do not fill the tartlets with too much filling, they can be deformed.

5. Prepare the filling for our tarts. Prepare the fish. I cooked the salmon in the steamer (20 min). With the help of a blender make paste of fish, add salt, add a little lemon juice, parsley (I dried dill). Knead well. If it turns out too thick mass you can add the juice from the fish or some water.

6. Prepare the marinade. I slightly changed the original recipe: fry onions, carrots and tomatoes.

7. Mash everything in a blender. Sent to the fire (if not enough liquid, add some water). Shape the bag of spices (Bay leaf, cloves, black pepper and allspice, coriander beans). Give the marinade with spices to stew for about 10 minutes, from time to time stirring the marinade. Remove from heat and add 1 tbsp of vinegar. Stir and insist another 5 minutes. Cool.

8. In the tartlet spread the marinade gorochki, from top to decorate with balls of chum salmon pate, sprinkle cheese crumbs.