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Mini Tartlets with Mascarpone Cheese, Smoked Salmon, and Green Asparagus

  • Ingredients:
  • Tartlet Dough:
  • 200g all-purpose flour
  • 100g cold butter
  • 1 egg
  • 1/2 teaspoon salt
  • 2 tablespoons cold water
  • Filling:
  • 200 g mascarpone cheese
  • 150 g smoked salmon, finely diced
  • 150 g green asparagus, cooked and chopped into pieces
  • Salt and pepper to taste
  • Lemon juice (optional)
  • Chopped fresh herbs (such as dill, chives) for garnish


Preheat the oven to 180°C (350°F). Prepare tartlet molds by greasing them or lining them with parchment paper. In a bowl, combine the flour and salt. Add the diced cold butter and rub with your fingertips until the mixture resembles breadcrumbs. Add the egg and cold water, and mix gently until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Once chilled, roll out the dough on a lightly floured surface to a thin sheet. Cut out circles of dough to fit the tartlet molds and gently press them into the bottom and sides of the molds. Chill the molds with the dough in the refrigerator for 10 minutes. After 10 minutes, remove the molds from the refrigerator and prick the bottoms of the dough with a fork. Place parchment paper over the dough and fill the molds with baking beans or pie weights. Bake in the preheated oven for 15 minutes. After 15 minutes, remove the molds from the oven, take out the baking beans or weights along with the parchment paper, and return the molds to the oven for an additional 5 minutes or until the crust is golden and crisp. Remove from the oven and let cool. Meanwhile, prepare the filling. In a bowl, mix the mascarpone cheese with lemon juice (if using), salt, and pepper. Add the diced smoked salmon and cooked asparagus, gently stirring to combine. Once the tartlet crusts have cooled, fill each with the prepared mascarpone, salmon, and asparagus mixture. Garnish with chopped fresh herbs. Serve the tartlets chilled as appetizers or light snacks.