Cod liver tartlets are a convenient snack. Recipes for tartlets with cod liver: with vegetables, mushrooms, caviar

Cod liver tartlets are a convenient snack. Recipes for tartlets with cod liver: with vegetables, mushrooms, caviar

Tartlets filled with liver - it is very tasty, satisfying and convenient.

There are many recipes for this appetizer. They are cooked with canned corn or peas, vegetables, cheese, eggs, etc.

Tartlets can be bought in the store ready. But, unfortunately, not everyone has this opportunity.

Do not despair! You can make them at home.

Cod liver tartlets - basic cooking principles

Tartlets are made from short or puff pastry. Original tartlets are made from cheese.

All the ingredients for the filling are ground finely or grated. Stir, season with spices, add mayonnaise, sour cream or other sauce. Mix well again. The resulting filling is spread in tartlets and served, laid out on a wide, beautiful plate.

We will tell you not only the recipes for toppings, but also share how to make tartlets at home.

Recipe 1. Shortcrust Tartlets


100 g sour cream;

40 ml of apple cider vinegar;

butter - one hundred grams;

vegetable oil;

500 g of flour;

soda - 2 years

Method of preparation

1. Sift in a bowl a glass of flour, add to it sour cream, hydrated soda and chopped butter.

2. Start kneading the dough at first with a spoon so that the butter from the heat of the hands does not start to melt quickly. Gradually add flour and knead soft, elastic dough.

3. Divide the dough into several portions. Roll each piece as thin as possible. Pick up the glass by the size of the molds and cut the circles.

4. Grease cupcake cups with vegetable oil. Place the dough circles in the form, tightly pressing it against the walls and bottom. Pierce the bottom in several places with a toothpick and bake for seven minutes at 185C. Cool, not removing from the form, then carefully remove. Now fill them with stuffing.

Recipe 2. Cod liver tartlets


on a pinch of sea salt and pepper;

cod liver - 250 g;

75 g canned peas;

2 pickled cucumbers;

4 eggs;

two potatoes.

Method of preparation

1. Rinse and boil the potatoes and eggs. Cool the potatoes, peel and chop on a fine grater. Drain the liver oil in a separate bowl. Transfer the liver itself to a deep plate and knead with a fork.

2. Remove eggshells from the cooled eggs and chop them on a grater.

3. Cut the pickled cucumbers in small pieces. Eggs, cucumbers, green peas and grated potatoes combine with the liver. Salt, pepper and season with canned butter. Stir well.

4. Prepare tartlets according to the above recipe. Fill them with stuffing, put tartlets on the dish, decorate as you like.

Recipe 3. Tartlets with cod liver and vegetables



three pickled cucumbers;

cod liver - two hundred grams;

two potatoes;

mayonnaise -30 grams.

Method of preparation

1. Wash and boil the carrot and potatoes in the uniform. Fully cool and remove the skin. Grind vegetables on a coarse grater. We shift in a deep plate.

2. From the cod liver drain the oil, and, right in the bank, rub it with a fork. Spread to the vegetables.

3. Pickled cucumbers, crumbled in small pieces. Add them to the bowl. We put mayonnaise and oil from canned food. Stir well. Fill the tartlets.

Recipe 4. Tartar tartlets with cod liver


mayonnaise - one hundred ml;

240 g cod liver;

quail egg;

sweet pepper;

two eggs;


salad - packaging.

Method of preparation

1. Tear off the lettuce leaves. Rinse the peppers and scrub the seeds. Crumble it into small cubes. Wash cucumber and chop the same way as pepper.

2. Open the can of canned food. Drain the liquid and separate the liver into slices. 3. Boil and cool eggs under running water. Peel them and grind on a coarse grater.

4. Put all products in a deep plate, add salt, put mayonnaise and mix everything well.

5. Put the snack in tartlets. Boil quail eggs, peel and cut in half. Decorate the finished tartlets with greens and halves of quail eggs.

Recipe 5. Tartlets with cod liver and rice


a small bunch of green onions;

120 grams of rice;

mayonnaise - 30 g;

sea ​​salt;

100 grams of cod liver;

eggs - 5 pcs.

Method of preparation

1. Under the tap, wash the rice until the water is clear. Put in a saucepan and pour water. Cook until done. Then we recline on a colander and wash.

2. Boil hard-boiled eggs, transfer them to ice-cold water and clean. Cut into small cubes.

3. Drain the oil from the canned food. Spread the liver in a deep bowl, and knead it with a fork. Add boiled rice to it.

4. Green onions are sorted, rinsed and finely crumbled. Green onions and eggs are transferred to the plate, add a little butter from canned food and mayonnaise. Stir.

5. Fill and decorate each tartlet.

Recipe 6. Tartlets with cod liver “Sun”


canned squid;

240 g cod liver;


three eggs;

frozen cranberries;


a pineapple;


green olives without stones;

5 g of turmeric;


shrimp (for decoration).

Method of preparation

1. Clean and finely chop the bow. Scald with boiling water to remove the sharp smell.

2. Part of the oil is drained from the liver. She herself spread in a deep dish and using the fork knead them. Boil eggs, cool under running water and clean. Grind them into small chips and ship to the liver.

3. In a mixture of liver and eggs lay scalded onion, salt and season with turmeric. Stir.

4. At the bottom of each tartlet we lay out a different filling: - chopped pineapples;

- sliced ​​olives;

- sliced ​​squid;

- cranberries;

- A pinch of chopped chili peppers.

From above we lay out a stuffing from a liver, we decorate with greens and shrimps.

Recipe 7. Black Pearl Cod Tartlets


30 grams of leeks;

a quarter of lemon;

100 g cod liver;

5 olives;

two eggs;

mayonnaise - 50 ml.

Method of preparation

1. Prepare tartlets according to the above recipe. You can add small chips of cheese to the dough.

2. Open the canned food, pour the liquid into separate dishes. Liver itself get, cut into small pieces. Scald the cleaned and chopped onion with boiling water, drain the water. Boil, cool and peel the eggs. Chop them with a knife very small.

3. Combine cod liver with onions and eggs. Put the mayonnaise and mix well, while trying to keep the pieces of the liver intact.

4. Arrange the filling in tartlets. Insert an olive and a slice of lemon into the center.

Recipe 8. Cod liver tartlets with red fish


80 grams of cheese;

cod liver - one hundred grams;

canned corn - 120 g;

100 g fillet of salted red fish;

mayonnaise - 30 grams.

Method of preparation

1. Merge the canned oil into a separate dish. Mash the liver with a fork in a deep plate.

2. Cut the red fish into small slices, first checking that there are no small bones in it. Shifts to the crumpled liver.

3. Pour the preserved corn into this mixture.

4. Chop the cheese the same way as the fish or grind it coarsely. Add it to the other components of the filling.

5. Put some mayonnaise in the filling and mix. Put the stuffing in tartlets, serve them on a plate.

Recipe 9. Tartlets with cod liver and red caviar


half a bunch of green onions;


cod liver - 125 g;


chicken eggs - three pcs .;

Red caviar. Method of preparation

1. Boil chicken eggs until tender, cool and clean. Grind them on a small segment of the grater.

2. Open the cod liver jar. Oil from canned pour in a separate bowl. Using a fork, pound the liver on a plate. Green onions wash, lightly dry and finely crumble. Add eggs and onions in a plate with liver, mix well. Put the mayonnaise and stir again until smooth.

3. Arrange the filling in a tartlet slide, put a little red caviar on top.

Recipe 10. Tartlets with cod liver and crab sticks


packing crab sticks;




three yolks;

lemon juice - 10 ml;

cod liver - 240 g;

half a cup of peeled walnuts.

Method of preparation

1. We defrost crab sticks, remove the shell from them and finely chop with a knife.

2. Open the jar with the liver, pour the oil into a separate dish. Put the liver in a deep dish, add the yolks and grind everything with a fork, adding oil from canned food.

3. Grind walnuts in a coffee grinder. Rinse greens, lightly dry and finely chop.

4. Put greens and nuts to the liver, add lemon juice and mayonnaise. Mix until smooth. Putting the stuffing on tartlets.

Recipe 11. Tartlets with cod liver and mushrooms


six fresh champignons;

6 olives;

onion head;


garlic - two slices;

lean oil;

Cod liver;


sour cream.

Method of preparation

1. Wash carrots and cook in uniform. Drain the water, cool the carrot, and peel it off. Slice into small cubes.

2. Boil the mushrooms, lightly salt the water. Cool and cut them into strips.

3. Peel and finely chop the onion. Place a frying pan on the stove, heat the oil, and fry the onions in it until it is reddened. Add boiled mushrooms, peeled and chopped garlic, sour cream to it and mix until smooth. Salt and simmer on low heat for about five minutes. Fry put in a deep bowl. 4. Add chopped carrots, cod liver and sliced ​​olives to the mushrooms. Stir. Spread the stuffing into a tartlet slide.

Recipe 12. Tartlets with cod liver and squid


squid - 200 g;


spring onions;

canned peas - 100 g;

fresh cucumber;

cod liver - one hundred grams;

eggs - three pcs .;


Method of preparation

1. Cook, cool and clean the eggs. Peel the boiled carrots. Squid boil for three minutes, no more, so they do not become rubber.

2. Cut eggs, cucumber, cod liver, squids and carrots into small cubes. Rinse green onions and shred. Put everything in a deep bowl, add green peas and mayonnaise. Stir until smooth.

3. Put the resulting filling in a tartlet slide.

Cod liver tartlets - tips and tricks from chefs

  • To prevent the filling from getting too dry, add oil from canned food during kneading.
  • Cheese chips or spices can be added to the dough for tartlets, this will add spice to the finished product.
  • The ingredients for the filling can be finely chopped or ground in a grater.
  • Mayonnaise can be replaced with sour cream or natural yogurt.
  • If there is salted fish or red caviar in the filling, then there is no need to add salt.
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