Tartlets Of Salmon And Caviar

Preparation:

Preparation: Sprinkle the salmon fillet with 2 tablespoons of coarse salt, one of sugar and tufts of dill; cover it and leave it to marinate for 5 hours in the fridge, then clean it of the marinade and keep it covered in the fridge (it can also be done the day before). For the tartlets, quickly mix the flour with the soft butter cut into pieces, 80 g of water, a pinch of salt, a spoonful of sugar and a little chopped aromatic herbs; let the dough rest for 30 minutes in the fridge, then roll it out to a thickness of 3 mm and line 36 tartlet molds with it; fill them with dried legumes and bake them at 190 degrees for about 18 minutes. Meanwhile, slice the potatoes and half an onion, collect them in a saucepan, cover them lightly with water and milk, add salt and pepper and cook them, uncovered, until all the liquid has been absorbed; then mash them without removing them from the pan and mix them (like a puree) with 3 tablespoons of cream, as much wine, a tablespoon of mayonnaise, chopped chives and a tablespoon of smoked salmon, chopped. Free the legumes from the tartlets, fill them with the mashed potatoes, garnish them with slices of marinated salmon and top them off with a teaspoon of Italian caviar.