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Pastry tartlets with seafood and asparagus

Simple yet sophisticated

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Pastry tartlets with seafood and asparagus

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

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Ingredients

    • 12 puff pastry tartlets
    • 12 green Asparagus
    • 1 slice smoked salmon
    • ½ kg fresh mussels
    • 250 gr. of belly of tuna in oil
    • 1 Egg
    • Olive oil
    • Salt

Method

  1. Clean and cut the woody parts off the Asparagus. Boil in plenty of salted water for  2 minutes. Remove and set aside.
  2. Clean the mussels, steam open for about 2 minutes. Remove the meat from the shell and chop. Reserve.
  3. Crumble the tuna up and mix with the mussels and salmon, cut into small cubes. Add the grated Egg. Mix, season and add a little oil.
  4. Fill the tarts with this mass and garnish with Asparagus tips before serving.

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