Ingredients
200 g flour sugar and
a hint of salt
100 g butter butter for the pans
A muffin pan
1 paper galantine
150 ml soup
150 g horseradish,
grate 200 ml cream salt, pepper 8 slices salmon a litte bit of dill pepper horseradish
Preparation
For the shortcrust mix all the ingredients together and knead until it gets a clean surface. Put the paste in the fridge for half an hour. For the horseradish mousse put the galantine in cold water. Prepare a soup and make it boil. Add the horseradish. Put the whipped cream into the soup. To improve the taste put salt and pepper into the mousse. Put the mousse in the tartlets and put into the fridge again so that they get the right consistency. Decorate the tartlets with slices of salmon, a little bit of dill and horseradish.
Carina Deutscher, Katrin Höllebauer