The basis for filling tubes and tartlets I decided to make cheese with herbs. About the cheese for a long time do not hesitate, I bought a creamy soft cheese "Friendship" (how to refuse a loved brand in Soviet times?).
Ingredients: 350 g salted salmon tartlets 1 pack (12 pcs.) 1 package wafer rolls (17 pcs.), 400 g soft cream cheese, dill, parsley salad and corn for processing.
First, I made the curd, put in a bowl of cheese, add finely chopped dill and mix well.
Cut the fish into thin elongated plates. This is conveniently done when cut strata at an angle of 45 degrees. When the knife comes to skin, change the angle that the knife was on the surface, at the same time separating the plate from the skin.
To fill the tubes and sweet tartlets I used a syringe without a nozzle.
Syringe diameter is ideal for ducts, so simply fill them.
For tartlets of two plates of salmon displace rosettes. First roll first curl, and then laid folds more loosely to have turned petals. Leaf parsley complementary design.
For tubes to fold a piece of fish tongue. With a rounded teaspoon of the handle I made a cheese curd a small indentation, and then put the fish "a tongue of flame."
It remains to arrange holidays "candles" surrounded "roses". For this platter was covered with lettuce or, like me, use the root, placing it around ducts and tartlets. Korn pleasant taste, a little crunchy, very well complements our snack in the ducts and tartlets.
The dish looks wonderful on the holiday table, and taste his excellent.
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