Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 60 minuti |
Ingredients
| 250 g | strakì Sterilgarda |
| 100 g | butter |
| 140 g | flour |
| 150 g | smoked salmon |
| 8 | prawns shelled |
| 1/2 | glass of Sterilgarda Lemon & Mint |
| 2 cucchiai | Low-fat White Yogurt Sterilgarda |
| 1 | bicchiere di vino bianco |
| 1/2 | cucumber |
| q.b. | sel |
Prepare this recipe with:
Preparation
- Whisk the butter with 50g of Strakì Sterilgarda in a bowl until smooth.
- Mix the flour into the mixture by hand. Form a ball of dough and refrigerate for half an hour.
- For the filling, in a bowl, mix 200g of Strakì Sterilgarda, the diced salmon and the Sterilgarda low-fat plain yogurt.
- Add salt to taste
- Meanwhile, marinate the shelled prawns in Sterilgarda Lemon & Mint in a bowl for at least half an hour.
- Stendere con un mattarello la pasta e ricoprire gli stampini, riporre in freezer per qualche minuto.
- Bake the tartlets in a preheated oven at 190° for 20 minutes until golden brown.
- Cool and fill with the prepared mixture.
- Slice the cucumber and decorate the tartlets with the marinated cucumber and prawns.
- Serve and enjoy
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