These little tartlets look fancy, but they come together in minutes — silky cream cheese, tender shrimp and lightly salted trout, finished with a pop of roe and fresh green onions. They are as elegant as our Shrimp Pasta with Spinach-Feta Green Sauce and as easy to love as our Shrimp Mimosa Layered Salad. Serve them chilled as a party appetizer or a light starter — or pair them with our Baked Trout with Smashed Potatoes and Cucumber Yogurt Sauce for a full seafood spread.
Ingredients
- 12 small tartlet shells
- 150 g shrimp, cooked
- 100 g lightly salted trout
- 3 tbsp cream cheese
- 2 tbsp capelin roe
- 2 green onions, chopped
Instructions
- Chop the fish and shrimp finely.
- Add the cream cheese and roe; mix well.
- Fill the tartlets with the mixture.
- Garnish with green onions and serve immediately.
Tips
- Fill the tartlet shells just before serving so they stay crisp.
- Chill the filling for 20 minutes for cleaner, neater spoonfuls.
- Serious Eats has a great guide to buying and storing shrimp if you want to dig deeper.
Nutrition
Nutrition (per 100 g): 220 kcal, protein 8 g, fat 17 g, carbs 10 g.