Tartlet with Marinated Seafood Salad
Ingredients
- Ingredients
- 300 grams Pastry flour
- 200 grams butter
- 1 egg
- 1 tsp salt
- Dried pea (for blind baking)
- 4 Pickle
- 150 grams Smoked salmon
- 70 grams Scallop (very fresh, trimmed)
- 100 grams very fresh Tuna
- ½ bunch Chives
- 4 Tbsps olive oil
- 5 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 50 grams caperberry (from a jar)
Preparation steps
Mix flour, butter, egg and salt to form a smooth dough and wrap in foil and refrigerate for about 30 minutes. Roll out dough and press into tartlet pans, each about 10 cm (approximately 4 inches) diameter and trim edges. Preheat oven to 200°C (approximately 400°F) (fan oven 180 °). Place a handful of dried peas in bottom of pan. Bake for about 15-20 minutes until golden brown. Remove peas from pan and allow tartlet shell to cool completely.
Cut pickles into small pieces. Rinse scallops, drain and pat dry and cut in half. Rinse tuna and pat dry and cut into small pieces. Cut salmon into strips. Rinse chives and spin dry and cut into rings. In a bowl, mix tuna and scallops and season with salt and pepper and stir in oil, balsamic vinegar, chives and pickles and mix well. Refrigerate for about 20 minutes. Fill baked tartlet shell with marinated fish. Top each tartlet with 1 to 2 strips of smoked salmon and garnish with capers, to taste. Serve with an assortment of sparkling Prosecco.
