Tartlets with Tuna, Shrimp Cream, and Avocado

Description

Don't forget to remove the digestive tract from the shrimp.

Ingredients

• Tartlets - 16 pieces
• Shrimp - 7.1 oz
• Ricotta cheese - 3.5 oz
• Smoked salt - a pinch
• Meyer Lemon Juice - 3 tablespoons
• Ground Black Pepper - to taste
• Salt - to taste
• Olive Oil - to taste
• Spices - to taste
• Garlic - 3 cloves
• Canned cod liver - 3.4 oz
• Spanish onions - 2.8 oz
• Ground Black Pepper - to taste
• Capers - to taste
• Quail Egg - 3 pieces
• Avocado - 1 piece
• Feta cheese - 0.7 oz
• Marinated cherries - 4 pieces

Step by Step guide

Step 1

Place one shrimp on each tartlet. Boil (or better, sauté) the remaining shrimp in olive oil for the cream. Blend the cooked shrimp with ricotta and 1 clove of garlic. Add salt to taste, pepper, spices, paprika, and lemon juice (1 tablespoon). Fill the tartlets with the cream, sauté the remaining shrimp in olive oil, and place them on top of the cream for decoration.

Step 2

Boil the quail eggs hard. Blend or mash the tuna with a fork, add finely chopped red onion (40 g), press 1 clove of garlic, add salt, pepper, lemon juice (1 tablespoon), and mix well. Spread the tuna mixture in the tartlet. Garnish with half an egg and capers (3 pieces per tartlet).

Step 3

Blend the avocado or finely chop it into cubes. Add finely chopped onion (40 g), 1 clove of garlic pressed, olive oil (1 tablespoon), salt, pepper, and lemon juice (1 tablespoon). Fill the tartlet, sprinkle with feta, and top with half or quarter cherry tomatoes.

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