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Almagro aubergine and seafood pate tartlets

Almagro aubergine and seafood pate tartlets

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

  1.  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.
  2. 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.
  3. Put the seafood pate in the refrigerator and chill for at least an hour.
  4. 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.
  5. 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 !!!

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