Tartlets with pollock liver
Description
A delicious appetizer for any company. Pollock or cod liver is quite fatty on its own, but incredibly tasty—you can even eat it just as it is. For those on a very tight budget and those who do not like spending time, the liver alone can already make an excellent tartlet filling. Still, I suggest adding a note of freshness and piquancy by adding cucumber, eggs, herbs, and a little apple. We will get an original salad that can be eaten on its own. 1. It is better to pat the cod liver dry with paper towels so there is no excess fat. 2. Then mash the pollock liver with a fork. 3. Rinse all the other ingredients. Hard-boil the eggs. 4. Finely shred the celery. Chop the herbs too (dill and green onion). 5. Cut the cucumbers, eggs, red onion, and apples into cubes. Preferably small ones, otherwise they will not look nice in tartlets. 6. Then mix all the ingredients, add spices to taste, and dress with mayonnaise. It is better to use low-fat mayonnaise or just a little of it. It is only needed so the salad “holds” together. 7. Spoon the filling into the tartlets and serve immediately. If desired, garnish with herbs. It can be served warm or chilled.