Almagro aubergine and seafood pate tartlets
Information
Chance: Appetizer
Difficulty: Low
Weather: 10
Ingredients
For 20 tartlets:
- 20 small tarts (look at the picture to see the size)
- 1 can of Almagro aubergine hearts
- 200 grams of cooked prawns
- 200 ml of cream
- 6 surimi sticks (about 140 grams)
- 1 small jar of «Piquillo» peppers (red roasted peppers)
- 2 tablespoons of tomato sauce (about 30 grams)
- ground black pepper
- salt
Elaboration
- First prepare seafood pate by peeling 200 grams of prawns. We´ll use a hand blender. Grab the blender´s bowl and add the cooked peeled prawns, 6 surimi sticks, two tablespoons of tomato, a pinch of ground black pepper and 1/3 teaspoon of salt.
- Also add 150 ml of liquid cream and reserve the remaining 50 ml. Finely, mix in with blender until a homogeneous mixture is formed. If you notice it´s too thick, you can add a little more of the cream you saved before. Try the seafood pate to see if more salt and pepper are needed.
- Put the seafood pate in the refrigerator and chill for at least an hour.
- Then take the tarts and fill with the seafood paté. Cut a few slices of Amagro aubergine hearts and place a slice on each tartlet.
- Finally, dice a pair Almagro aubergine hearst and a pair of «Piquillo» peppers together and distribute bits of this mix on each of the tarts. And that’s it … out of the kitchen and start eating !!!
