Mini-tartlets with smoked salmon and vodka in jelly (Aperitif)

 

                These tartlets are literally exploding with flavor. This version gives pride of place to smoked salmon, because its flavor will pair deliciously with the melting cream and chives. You can also replace it with salmon eggs.

For 24 min-tartlets

• 375 g shortcrust pastry, ready to use 
• 60ml 35% cream
• 90 g smoked salmon, cut into strips
• A few sprigs of chives

For the jelly vodka

• 1 sheet of gelatin
• 150 ml fish stock
• 30 ml vodka, flavored with lemon
• 30 ml chives, chopped

1. Preheat the oven to 400F (200C).
2. Roll out the dough with a rolling pin on a lightly floured surface; with a cookie cutter, cut out 24 discs of dough.
3. Place discs of dough in cavities of 2 muffin sheets; Prick the bottoms of the dough with a fork and place them in the refrigerator for 15 minutes.
4. Line each pie shell with aluminum foil, then add baking weights on top; bake on medium heat for 10 to 12 minutes.
5. Remove the weights and the foil, then let the dough bases dry in the oven for 5 to 7 minutes.

Jelly vodka

1. Let the gelatin sheet soften for 2 or 3 minutes in cold water.
2. In a saucepan, heat the fish stock then, off the heat, add the softened gelatine sheet; stir until completely dissolved, then add the vodka.
3. Allow the stock to cool to obtain a thick but liquid syrup; stir in chives.
4. Place the tart shells on a serving platter; place inside each of them a hazelnut of fresh cream and a slice of smoked salmon.
5. Fill the molds with the jelly vodka; place the tarts in the refrigerator and let them set for 15 to 20 minutes.
6. Decorate the mini-tartlets with sprigs of chives and serve immediately.

BON APPÉTIT