Ingredients (makes approx. 10–12 pieces)
- 10–12 ready-made mini tartlet shells
- 100 g Greek yogurt
- 100 g sour cream
- 80–100 g Lemberg salmon caviar (e.g., Pink salmon caviar)
- A few sprigs of flat-leaf parsley for garnish
Preparation
- Prepare the cream: In a small bowl, mix Greek yogurt and sour cream until smooth. Season with a pinch of salt and, if desired, a splash of lemon juice.
- Fill the tartlets: Using a small spoon or piping bag, evenly fill the mini tartlets with the prepared cream.
- Top with caviar: Carefully place about a teaspoon of salmon caviar on each tartlet, allowing the pearls to shine.
- Final touch: Garnish with a small parsley leaf and serve immediately.
Tip: The tartlets can be prepared in advance – the cream may be made several hours ahead. However, fill and garnish the tartlets just before serving to keep the shells crisp.
Published date: July 09, 2025
