Description
Elegant, simple and very tasty dish. In the days of fasting, when allowed to fish, this dish will delight You with bright elegant appearance and delicate flavor. And I do often, because almost every year the daughter's birthday falls in lent. Yes, and herring we sooo respect.
Ingredients
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Potatoes
4 piece
-
The broth
1 Tbsp
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Sunflower oil
2 Tbsp
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Flour
1 Tbsp
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Salt
1 pinch
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Avocado
1 piece
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Herring
0.5 piece
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Green onions
1 coup
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Mustard
1 tsp
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Sunflower oil
2 tsp
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Black pepper
1 pinch
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Cranberry
10 piece
Cooking
Peel the potatoes, wash, place in pan, cover with water and cook until tender with salt.
The whole broth does not pour, portion to pee in a Cup. Potatoes to dry, a little mash, add 1 tbsp. of potato broth, knead in more homogeneous puree.
Add 1 tbsp sunflower oil Oleina stir until smooth. Cool completely.
Then add the flour and knead homogeneous lump free smooth batter.
Small tins for baskets grease 1 tbsp sunflower oil Oleina.
Divide the dough into 5-6 parts. Pieces of dough are put into the mold. Spread over the entire surface of the molds.
The dough press firmly to the walls of the molds. Potato tarts bake in the oven, preheated to 170 -190 degrees 20 – 25 minutes.
Ready baskets to cool.
While the tarts baked, make a salad. Avocado clean, remove the bone, flesh cut into small pieces or cubes.
Herring clean, filterout, one fillet cut into cubes.
Green onions finely chop. Mix herring, avocado and green onions. Sunflower oil Oleyna mixed with mustard.
Obtained by the gas station to water the vegetables with herring, mix well. Season with pepper.
Stuff the baskets with the salad.
Put tarts on a plate and decorate with berries cranberries.
Bon appetit!!!
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