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Snack & Appetizers

Smoked Salmon, Ricotta and Quail Egg Tartlets

A must-try Christmas appetizer or holiday party bite: Smoked Salmon, Ricotta and Quail Egg Tartlets are easy to make and great with a glass of bubbly.
Recipe Smoked Salmon, Ricotta and Quail Egg Tartlets
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 15 minutes
  • Servings for 8 people

Just looking at it makes your mouth water: elegant and made with flavorful ingredients, this appetizer is perfect for special occasions. But don’t imagine that the Smoked Salmon, Ricotta and Quail Egg Tartlets recipe is complicated to make.

Once you’ve made the tartlet shells with pâte brisée (you can also buy them ready-made if you like), all you need to assemble the appetizer is smoked salmon, ricotta and quail eggs. Nothing else is needed, apart from a few flavorings, to create a really tasty salmon appetizer.

Among other salmon recipes, don’t miss the Salmon and Potato Savory Pie, the elegant Salmon and Avocado Tartare or the crisp Puff Pastry Horns with Salmon and Philadelphia.

Ingredients for 8 people

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Method

  1. To make the Smoked Salmon, Ricotta and Quail Egg Tartlets, start by preparing the crisp pâte brisée base. Using a cutter about a couple of centimeters larger in diameter than the tartlet molds, cut out disks.
    Cutting disks of pâte brisée with a round cutter
  2. Transfer them to the molds, pressing firmly so they stick to the sides, and prick the bottoms with the tines of a fork.
    Pastry disks pressed into tartlet molds and pricked with a fork
  3. Bake at 180 °C (350 °F) for 15 minutes, until crisp, then transfer the tartlet shells to a wire rack and let them cool.
    Baked tartlet shells cooling on a wire rack
  4. Meanwhile, boil the quail eggs for 4 minutes from when the water comes to a boil. When they’re done, cool them under running water and peel them.
    Boiled and peeled quail eggs
  5. Beat the ricotta until creamy with the lemon zest, a pinch of salt and a pinch of pepper. Using two teaspoons, spoon it into the tartlet shells, forming a small mound in the center.
  6. Wrap a strip of smoked salmon all around it like a turban, then top with half a quail egg and a parsley leaf. The Smoked Salmon, Ricotta and Quail Egg Tartlets are ready to serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can replace the ricotta with a sauce made by mixing equal amounts of mayonnaise and Greek yogurt.

Tips

We recommend making this appetizer no more than a couple of hours ahead, so the base doesn’t lose its crispness from the moisture of the cheese.

Storage

For the reason above, Smoked Salmon, Ricotta and Quail Egg Tartlets are not suitable for storing. If you do have leftovers, though, keep them in the fridge in an airtight container.

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