Salads in tartlets, Olivier recipes. Tartlets with Olivier for the festive table. Tartlets with salmon and cheese

On New Year's holidays, you want to set the table not only deliciously, but also beautifully. Olivier salad in tartlets is an excellent solution that will solve several issues at once. So, if you put the salad in medium-sized tartlets, you will get excellent portioned baskets - you don’t have to dirty the plates and don’t bother serving the salad to your guests. If the tartlets are smaller, we will get an excellent snack for alcohol. Be sure to try this recipe for New Year or birthday.

Ingredients:

Boiled sausage or chicken - 150 g
Carrots - 1 pc.
Potatoes - 1 pc.
Egg - 1 pc.
Pickled cucumber - 1 pc.
Canned peas - 3 tbsp.
Mayonnaise

Step-by-step photos on how to prepare a holiday recipe:

Boil and cool all vegetables and eggs. Remove skin and shells. Cut finely and preferably into cubes, but you can also cut into strips. Also cut the meat (sausage, if using it).

Mix all ingredients, add green peas and season with mayonnaise.

Taste and season with salt and pepper if necessary. Cool.

Bon appetit everyone!

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There are a huge number of salads that can be served both in the usual salad bowl for all of us, and in tartlets. If you haven’t come across any, then I can tell you that there are such incredibly spicy and no less tasty salads as or. Moreover, in tartlets, even the simplest salad will look especially elegant, and guests will certainly enjoy such an unusual presentation.

So, actually, I thought: since we already have the Olivier salad, why not serve it in such an interesting way? There is no doubt that this is a delicious salad, but it can also be served very impressively. Do you have any doubts? Try it and see for yourself! Good luck in your endeavors!

To prepare Olivier salad in tartlets, you will need:

potatoes – 2 pcs.
eggs – 1 pc.
pickled cucumbers – 6 pcs.
green peas – 1 can (tin)
carrots – 1-2 pcs.
chicken breast – 1 pc.
green onions
dill
tartlets
sauce :
mayonnaise – 150 ml
unsweetened yogurt – 150 ml
bell pepper - half
cream – 50 ml
dried basil - a pinch
dried thyme – chain
dried rosemary – a pinch (crushed in a mortar)
salt – 2.5 tsp.
ground black pepper

How to prepare Olivier salad in tartlets:

1. Let's probably start with chicken, which we either need to simply boil or bake. In general, the tastier you cook it, the tastier the salad will be. Remove the fillet from the chicken breast and, if you choose the cooking option, place it in boiling water, bring to a boil, skim off the foam and cover with a lid. To make the chicken tastier, add dry seasonings to boiling water: 0.5 teaspoon of parsley or dill, basil and oregano, bay leaf, peppercorns and ginger on the tip of a knife. Cook the meat over low heat until it is ready, this will take about 35-40 minutes. Remove the finished fillet from the water and leave until it cools, and then finely chop.
2. Meanwhile, thoroughly wash the potatoes and carrots and place them in a small saucepan. Fill with water and cook until done. These vegetables cook for approximately the same time, about 20-40 minutes, depending on their size. When the vegetables are ready, remove them from the water and place them on a plate to cool, then peel them and cut them into small cubes.
3. We also need to boil the eggs. To do this, put them in a small saucepan, add water, salt and cook over low heat for about 7-9 minutes. Then pour cold water over them to make them easier to clean, and leave until they cool down. Next, remove the shell and grind using a blender.
4. Cut pickled cucumbers into small slices.
5. Wash the greens and chop finely.
6. Strain green peas (take half of a 400-gram jar) from the liquid.
7. Next, let's make the sauce. Cut the pepper into small pieces. Using a blender, mix sour cream with mayonnaise. Next, add the chopped peppers and heavy cream. Beat again and finally season with black pepper, salt and herbs. Beat everything until smooth.
8. Place all prepared ingredients in a deep bowl, pour over the sauce and mix. Next, carefully place into tartlets. Arrange the tartlets beautifully on a wide dish and sprinkle with finely chopped dill. Serve to the table.

Detailed description: Olivier salad in tartlets, recipes with photos from the chef for gourmets and housewives from various sources.

Well, what would New Year be without the beloved and traditional Olivier salad? That's right - not real! Everyone prepares Olivier salad, despite the traditional composition and recipe. The first recipe of 2016 at the Home Restaurant will be this legendary salad, but we will prepare Olivier in a new way, in very tasty shortbread tartlets.

My Olivier salad recipe was the result of a series of 20 years of experiments with ingredients, and this particular composition of the bearded salad is one of the most beloved in our family. Friends often ask to list the ingredients, eat it and praise: “What a delicious Olivier,” but my husband never eats this salad when visiting, he says that it tastes better at home.

To give the salad a festive look, I decided to make New Year's tartlets with Olivier salad. The result was interesting and cute baskets with Olivier salad, which the children especially liked. Of course, if you specially prepare Olivier in tartlets for children, then it is best to use homemade mayonnaise as a dressing, and the remaining ingredients according to the recipe below. Olivier salad for tartlets is not much different from a regular salad, but let's take everything in order. Ingredients:

For the salad:

50 gr. boiled pork
1 boiled egg
50 gr. boiled potatoes
50 gr. boiled carrots
50 gr. pickled cucumbers
3 tbsp. thick mayonnaise
1 small onion
salt, sugar, ground pepper
juice of ½ lemon

Additionally:

10 pieces. shortbread tartlets
lettuce leaves

Preparation:

Boil potatoes, carrots, eggs and pork in advance. Cut these ingredients into cubes, as in the photo.

Now we will pickle the onions. Peel the onion and chop it as finely as possible. Next, add a pinch of salt, a pinch of sugar and the juice of half a lemon to the onion. Now crush the onion with your hands several times and leave it alone until the salt and sugar are completely dissolved. Squeeze the pickled onions from excess juice and transfer to a separate bowl. For the recipe for Olivier salad in tartlets, we will need about 1/3 of all the onions that we prepared, or about 1 tablespoon.

Place all the chopped ingredients in a deep salad bowl, add pickled onions, finely chopped parsley, mayonnaise, ground pepper and salt.

Mix thoroughly with a spoon and add more mayonnaise if needed so that the salad is not dry. Now fill the tartlets with salad. We carefully place three or four pieces of lettuce leaves at the bottom of each basket, and then fill it with a teaspoon of Olivier salad. Place the finished tartlets on a plate and serve. I wish you bon appetit and happy holidays! Tips and tricks:

Many housewives add a fresh apple to Olivier for juiciness, but pickled onions do the job perfectly. This pickled onion recipe is versatile and suitable for many salads and appetizers.

If you suddenly happen to have shallots or blue Yalta onions in your refrigerator, consider yourself lucky - these types of onions don’t need to be pickled and go straight into the salad. For my Olivier salad recipe, only cold pickled cucumbers are suitable, and in no case canned or pickled. You can buy such cucumbers at the market or in a supermarket, but you can also try them at the market.

You need to season the salad with mayonnaise before serving. Fill the tartlets with salad before serving as well. If you do this earlier, the snack will become weathered and will look unappetizing.

It’s rare that a holiday feast is complete without salads. As a rule, at least two types of these dishes are put on the table. They are made mixed and layered, decorated with herbs, olives, citrus fruits and figuratively chopped vegetables. You can also serve the salad in tartlets - such an appetizer will look beautiful, festive and will definitely please your guests. You can fill the “baskets” with any ingredients, it all depends on the available products and the imagination of the hostess.

Snack tartlets with crab salad

You can quickly and easily prepare tartlets with crab salad.

To do this you will need the following components:

200 g crab product;
2 – 3 eggs;
fresh cucumber;
green onions;
dill;
mayonnaise sauce;
salt.

Operating procedure:

Boil the eggs, cool and grate them.
Chop crab sticks, cucumber, dill and green onions.
Mix the prepared ingredients, add salt and season with mayonnaise.

Attention! The volume of ingredients is indicated for 10 - 12 “baskets”.

Chicken liver recipe

By-products go well with mushrooms, and therefore you can safely prepare liver salad in tartlets, adding fresh champignons or oyster mushrooms to it.

To work you will need:

300 g chicken liver;
200 g mushrooms;
bulb;
dill;
sour cream;
salt and spices.

Sequencing:

Boil the chicken liver, cool, grind in a meat grinder, add salt and season with spices.
Peel the onions and mushrooms, chop finely and fry until tender. Then drain in a colander to drain excess liquid.
Mix the prepared ingredients, add dill and sour cream, and then arrange the finished salad into “baskets”.

Advice. To prevent the tartlets from getting soggy, fill them with salad immediately before serving.

Delicious and tender tuna appetizer

This snack will be very high in calories and filling.

For the salad you will need the following products:

can of canned tuna;
2 – 3 eggs;
onion;
lemon;
salt;
mayonnaise;
pitted olives according to the number of tartlets.

Preparation procedure:

Boil the eggs, peel and separate the white from the yolk. Cut the first into thin strips, grind the second until crumbly.
Mash the fish with a fork and pour lemon juice over it. Mix with finely chopped onion and add mayonnaise.
Place chopped egg whites on the bottom of the tartlet, add a little salt, place fish and onions on top and sprinkle with yolk crumbs.
Decorate each tartlet with an olive, placing it in the center of the salad “slide”.

Since this salad contains a small amount of mayonnaise, you can fill the tartlets in advance, about 30 - 40 minutes before serving.

Salad in tartlets with shrimp

Seafood contains a large amount of useful substances and has a pronounced taste.

To make a salad with shrimp in tartlets, you will need the following products:

can of canned shrimp;
2 eggs;
sweet corn;
mayonnaise.

Sequencing:

Boil the eggs, peel and finely chop.
Strain the shrimp and corn kernels from the marinade.
Mix the prepared ingredients and season with mayonnaise.

There is no need to add salt to this salad, since mayonnaise and canned shrimp contain sufficient salt.

With chicken and pineapples

To prepare such a salad, you can take boiled or smoked chicken, it all depends on the preferences of the hostess and her guests.

For cooking you will need:

350 g chicken meat;
egg;
100 g pickled mushrooms;
100 g canned pineapple;
greenery;
sour cream;
a little mustard;
salt.

Sequence of work:

Boil the egg, peel and grate.
Cut chicken meat into fibers. Cut mushrooms and pineapples into small pieces. Finely chop fresh herbs.
Mix all ingredients, add salt, sour cream and a little mustard.

Important! You need to add very little sour cream and mustard sauce. Otherwise, it will mix with the juice released from the pineapples, and the salad will quickly “leak.”

Cooking with red fish

Using lightly salted red fish, you can make an original and beautiful appetizer.

For cooking you will need:

250 g red fish;
2 eggs;
cheese with a dense structure;
mayonnaise;
pitted olives.

Preparation procedure:

Boil the eggs, peel and finely chop. Mix with grated cheese.
Season the egg-cheese mixture with mayonnaise and fill the tartlets halfway with it.
Cut the fish into thin slices. Roll each of them into a cone resembling a bud and place on the cheese and egg mixture. You can supplement the “flower” with a few more “petals” from pieces of fish
Place an olive in the center of each “flower”.

Advice. If the housewife is not sure that she can form “flowers” from fish, you can simply chop all the ingredients, mix and put in tartlets, decorating each portion with an olive.

The traditional and rather boring Olivier salad can be turned into an original appetizer by serving it in tartlets and slightly changing the composition.

Read also: Simple salads for business lunch recipes

For cooking you will need:

piece of chicken fillet;
2 eggs;
pickle;
carrot;
potato;
small green apple;
salt;
mayonnaise.

Cooking sequence:

Boil chicken, potatoes, eggs and carrots. Cool the ingredients and chop finely.
Grind the pickled cucumber, peel the apple and grate the pulp.
Mix all ingredients, add salt and season with mayonnaise sauce.

On a note. If desired, you can add chopped green onions or chopped dill to the list of ingredients. And for those who cannot imagine Olivier salad without peas, it is better to put them instead of grated apple.

With cod liver

Cod liver is often added to salads and without any problems you can make a filling for tartlets based on it.

During the cooking process you will need the following products:

can of cod liver;
bulb;
half a lemon;
3 eggs;
salt;
mayonnaise.

Procedure:

Boil the eggs, let cool and grate.
Mash the cod liver with a fork, pour in lemon juice and mix with chopped onion.
Combine the prepared ingredients, add salt and season with sauce.

To make the snack more satisfying, it is permissible to add boiled potatoes to its composition.

With smoked chicken and mushrooms

Another hearty appetizer is tartlets filled with smoked chicken and mushrooms.

To prepare this dish you will need:

200 g smoked chicken;
200 g pickled mushrooms;
egg;
potato;
carrot;
green onions;
salt;
sour cream.

Procedure:

Boil the egg, potatoes, carrots and chop with a knife or grater.
Disassemble the chicken into thin fibers, cut the pickled mushrooms and green onions.
Combine the prepared products, add salt and season with sour cream.

On a note. Fans of spicy dishes can use mustard mixed with sour cream or mayonnaise as a salad sauce.

Cheese salad in tartlets

This is the easiest tartlet salad recipe for a birthday or other holiday. At the same time, the snack turns out to be very satisfying and tasty.

For cooking you will need:

cheese with a dense structure;
2 – 3 eggs;
several cloves of garlic;
greenery;
mayonnaise.

Operating procedure:

Boil the eggs, cool and chop very finely.
Grind the cheese and garlic cloves on a grater.
Mix the prepared ingredients and season the appetizer with mayonnaise.

Before serving, the salad, piled in tartlets, should be garnished with finely chopped fresh herbs.

Festive appetizer with squid

To prepare such a festive dish, you will need canned squid. You can decorate the tartlets with pomegranate seeds.

To prepare the dish you will need:

can of squid;
2 – 3 eggs;
fresh cucumber;
dill;
mayonnaise;
pomegranate.

Procedure:

Boil the eggs and chop finely.
Grind squid, cucumber and dill sprigs.
Mix the ingredients, season with sauce and place in tartlets.
Peel the pomegranate from the peel and films, sprinkle the grains onto the heaped salad.

If you don’t want to bother with pomegranates, you can decorate the appetizer with finely chopped pitted olives.

With carrots in Korean

Korean carrots are delicious on their own, but you can use them to make a variety of tartlet salads. Let's consider one of the options.

For cooking you will need:

200 g Korean carrots;
marinated mushrooms;
dill;
green onions;
mayonnaise.

Preparation procedure:

Place the Korean carrots in a colander to drain the juice.
Drain the marinade from the mushrooms, chop them with a knife if necessary.
Chop green onions and dill.
Combine the prepared ingredients and season with a small amount of mayonnaise.

Since Korean carrots will still release juice, you only need to add the filling to the tartlets before serving.

The number of servings should be such that they are eaten immediately. There is no need to prepare such a snack in reserve.

We looked at the most common tartlet salad recipes. Each of them will bring a delicious and elegant note to your holiday, which simply cannot be found in a large and prim salad bowl.

Main Ingredients

Ready-made tartlets are sold in almost every supermarket or grocery store. But it’s much more interesting to make them yourself. Small salad baskets are made from pita bread and melted cheese, as well as from unleavened, shortbread or potato dough.

Five of the fastest salad tartlet recipes:

You can fill the tartlets with a salad of seafood, meat, mushrooms, sausage or vegetables. Appetizers are decorated with red caviar, olives, lemon slices, sprigs of dill and parsley.

How to prepare salad in tartlets

A beautiful treat will decorate any holiday table. Even a simple salad served in small edible baskets will impress your guests.

Five of the lowest calorie salad tartlet recipes:

At home, tartlets are prepared from flour, eggs, butter and sour cream. The dough is cooled and then rolled out to a thickness of 3-4 mm. Round or square blanks are cut out of the layers and placed in muffin tins. The baskets are baked at a temperature of 170-180 °C for 15 minutes.

To prevent the dough from swelling during cooking, pierce it with a fork or sprinkle a layer of dry beans on top.

The dough can be made in advance, then placed in freezer bags and placed in the freezer.

Cheese tartlets look original and elegant. They are prepared quickly and easily. Hot slices of cheese are placed on glasses turned upside down and the pieces are allowed to cool.

Thin lavash is used to make crispy dietary baskets. To begin with, the sheet is moistened with water and then cut into squares. Place 3-4 pieces into muffin tins, and then send them to dry in a preheated oven.

It is better to put the salad in tartlets shortly before meeting guests. Otherwise, the baskets will become soft and lose their shape.

The prepared snacks are placed in a heap on a flat dish.

The treat can be prepared for a friendly party. The treat will not get your hands dirty, and therefore guests will be able to freely play board or computer games.

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THE BEST SNACKS IN TARTALETS

Tartlets with chicken liver salad

300 g chicken liver

300 g fresh or frozen champignons

greens to taste

Boil the liver until tender (cook for 10-15 minutes after boiling).

Finely chop the onion.

Finely chop the mushrooms.

Grate the eggs on a fine grater.

Grate raw carrots on a fine grater.

Finely chop the greens.

Fry the onion in vegetable oil.

Add mushrooms, fry for about 10-15 minutes.

Grate the liver on a fine grater or pass through a meat grinder.

Mix liver, mushrooms, eggs, carrots, herbs.

The salad can be placed in a salad bowl, or served in tartlets.

Tartlets with cheese-crab salad and caviar

Ready-made tartlets - from the supermarket;

Processed cheese - one piece

Eggs - two pieces

We also grate the processed cheese on a fine grater.

We also grate the crab sticks on a fine grater.

Add salt to taste and mix everything well.

We fill our tartlets with salad and decorate the top with red caviar and herbs. Delicious tartlets with salad

Tartlets with chicken and mushrooms “Mini-Julienne”

Champignons - 0.5 kg

Chicken breast - 1 piece

Tartlets - 1 package (13 pieces)

Sour cream - 150-200 g

Add sour cream and simmer over low heat, stirring occasionally, for another 15 minutes.

1-2 minutes before readiness, add the greens. Cool.

Place mushrooms and chicken stewed in sour cream into tartlets, sprinkle grated cheese on top and place in a hot oven to brown the cheese.

Tartlets with Olivier salad

flour 2.5 cups

For a holiday or New Year's table

Such elegant baskets for the New Year will greatly enliven your table setting. Bright, colorful, with a variety of fillings, they simply attract attention and all guests want to try them as soon as possible. Of course the question arises, what to fill the tartlets with?

For a table with a large number of dishes, it is best to choose two or three fillings, this will be quite enough.

How to cook

For example, the filling with red caviar is simply ideal, both beautiful and, importantly, economical. Place a small piece of soft butter on one edge of the tartlet, and on the other side put red caviar and decorate everything with a small sprig of dill. Place the finished tartlets on a dish, having previously placed lettuce leaves on it. Isn't it beautiful?

Also, various savory snacks are very suitable for these purposes. Today we’ll take the one I made with cheese and garlic for tomatoes. Place a small pile of the appetizer in the baskets, and for decoration take a slice of boiled chicken egg and an olive. Just as in the previous version, we place the baskets on a dish with herbs.

With julienne

And a wonderful addition to all this will be hot julienne baked directly into tartlets. You will surprise your guests with this serving of julienne, and if it cools down, it’s okay, it will be delicious even when cooled. This version of julienne will save you from the need to have a large amount of dishes for it at home.

Buffet table

Here you can show off a huge variety of different fillings, especially salad ones. This form of serving several types of salads will greatly facilitate your work, and your guests will be pleasantly surprised. Just choose small tartlets for such tables, which are called one bite. This way they will take up less space on the dish and table, and will also be more economical, which is important when there are a large number of guests.

With Olivier

Of the salad fillings, probably the simplest would be Olivier, as in the photo, just cut the ingredients for it a little smaller than usual. We put the finished salad in baskets, and then you can decorate it with a slice of cucumber and any greens, or you don’t have to decorate it. They are completely self-sufficient.

With seafood salad

Of course, tartlets with various seafood and fish salads take their place of honor; there are simply many options. You can fill them with shrimp and red fish, adding fresh vegetables or soft cheese and even canned fish. The most important thing in such salads is simplicity.

You shouldn’t start super complex salads or appetizers; the presentation itself implies unusualness and variety.

Dessert sweets

And don’t forget about sweet dessert tartlets, they also have their place. Especially at children's parties. Fill them with pieces of fruit, any sweet soufflé, cottage cheese or sour cream dessert. Believe me, children eat these baskets instantly.

I wish you bon appetit and a beautifully set table!

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Tartlets with chicken liver salad

300 g chicken liver

300 g fresh or frozen champignons

greens to taste

Boil the liver until tender (cook for 10-15 minutes after boiling).

Finely chop the onion.

Finely chop the mushrooms.

Grate the eggs on a fine grater.

Grate raw carrots on a fine grater.

Finely chop the greens.

Fry the onion in vegetable oil.

Add mushrooms, fry for about 10-15 minutes.

Grate the liver on a fine grater or pass through a meat grinder.

Mix liver, mushrooms, eggs, carrots, herbs.

The salad can be placed in a salad bowl, or served in tartlets.

Tartlets with cheese-crab salad and caviar

Ready-made tartlets - from the supermarket;

Processed cheese - one piece

Eggs - two pieces

We also grate the processed cheese on a fine grater.

We also grate the crab sticks on a fine grater.

Add salt to taste and mix everything well.

We fill our tartlets with salad and decorate the top with red caviar and herbs. Delicious tartlets with salad

Tartlets with chicken and mushrooms “Mini-Julienne”

Champignons – 0.5 kg

Chicken breast - 1 piece

Tartlets - 1 package (13 pieces)

Sour cream - 150-200 g

Add sour cream and simmer over low heat, stirring occasionally, for another 15 minutes.

1-2 minutes before readiness, add the greens. Cool.

Place mushrooms and chicken stewed in sour cream into tartlets, sprinkle grated cheese on top and place in a hot oven to brown the cheese.

flour 2.5 cups

margarine or butter 250 g

baking powder 1 tsp.

hard-boiled eggs 3 pcs.

boiled meat or sausage 300 g

boiled potatoes 3 pcs.

pickled cucumbers 4 pcs.

1 can canned green peas

Divide the finished dough into metal molds. Place baking paper on top and add a load: peas, beans or special ceramic balls.

Bake at 180 degrees for about 15 minutes or until golden brown. Cool the finished baskets and remove them from the molds.

Cut all the ingredients for the salad into cubes and season with mayonnaise. Fill the baskets with the resulting salad and serve

Potato tartlets with minced meat

Finely chop the onion, fry until transparent and cool.

Mix the minced meat with onion, rice, herbs, spices and egg.

Grease the molds for the baskets (I have silicone ones) with vegetable oil. Wet your hands in cold water and carefully spread the mashed potatoes, forming sides.

Place a tablespoon of minced meat into potato baskets and sprinkle with grated cheese. Press a cherry tomato into the center of the meatballs.

Bake at 190 C for 35-40 minutes.

Tartlets with salmon and cheese

Salmon (lightly salted, fillet) - 100 g

Soft cheese - 100 g

Butter (+ a piece of butter, the size of a matchbox for tartlets) - 100 g

Dill (2-3 sprigs + some for decoration)

Breadcrumbs (heaped spoon) - 5 tbsp. l.

Bell pepper (for decoration)

Finely chop salmon and dill, add cheese

mix with a blender until smooth (or you can pass all the products through a meat grinder twice).

Place in the refrigerator.

Make a dough from breadcrumbs, eggs, butter, salt and water (it should have a consistency similar to shortbread).

Fill silicone molds with dough (as for baking shortcrust pastry baskets).

Microwave for 2 minutes.

Let cool, then remove the finished tartlets from the silicone molds.

Fill the tartlets with “cream” (I used a pastry syringe).

Garnish with pieces of bell pepper and dill.

Tartlets stuffed with cod liver

— tartlets - 1 pack

- cod liver - 240 gr.

— pickles - 2 pcs.

- green peas - small jar

- mayonnaise - 3 tbsp. spoons

- sweet peppers and herbs for decoration

Boil and cut the eggs.

Finely chop the cucumbers.

Place all ingredients in a bowl with cod liver, add mayonnaise and mix.

Place the finished filling into tartlets, garnish with sweet peppers and herbs and place in the refrigerator for several hours.

Parmesan tartlets with squid

200 g parmesan

1 fresh cucumber

Grease a plate with butter and distribute the cheese in a circle approximately 15 cm in diameter.

Melt the cheese in the microwave on medium power for 20 seconds.

Cool slightly, then invert the cheesecake onto a glass and leave in the refrigerator to harden.

Peel, wash and boil the squid for 4-5 minutes in salted water. Cut into strips.

Chop lettuce, eggs and cucumber, mix with squid and season with mayonnaise.

Serve the salad in prepared baskets.

Tartlets with cheese salad

1 processed cheese

3-5 cloves of garlic (to taste)

Squeeze the garlic through a garlic press. Salt the mixture to taste and

mix with mayonnaise.

We received our traditional, well-known, processed cheese salad.

We put the mass into tartlets and, thus, a familiar dish

takes on a new look. If desired, you can place coconut on top

shavings to make the dish white, hard cheese to make the dish yellow

Serving everyone's favorite Olivier salad in tartlets is not a new idea, but very cool. This is very convenient if you plan to dance, stand, move all night, and not sit at the festive table near the plate. Active guests will certainly appreciate this innovation, try it.

Let's prepare the products according to the list. Potatoes, carrots and eggs should be washed under running water with a hard kitchen sponge. Pour in plenty of water and boil until tender. If the potatoes are small, then 20 minutes will be enough, for eggs - no longer than 8 minutes, otherwise the yolks will be dark blue.

When the vegetables have cooled, you can peel them, remove the shells from the eggs, and you can start preparing the salad.

First of all, cut a large pickled cucumber into small cubes, add two full tablespoons of canned peas.

We cut the carrots into exactly the same small cubes. If you have a special cutter for vegetables, then it is better to use it, then all the cubes will really be the same, in addition, it will be much faster and easier.

Now add good quality mayonnaise, salt and ground pepper to taste.

Season all the vegetables with the sauce, mixing the salad well.

That's all. All you have to do is fill the tartlets with salad, but it is best to do this right before serving the appetizer, as well as dressing the salad itself.

As I already said, Olivier salad in tartlets is very convenient, especially if you are planning a buffet rather than a feast. Have a nice one.