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Creamy Chicken and Salmon Mentaiko Tartlets

Creamy Chicken and Salmon Mentaiko Tartlets

by ShareFood Writer 2nd April 201928th March 2019
written by ShareFood Writer 2nd April 201928th March 2019
Creamy Chicken and Salmon Mentaiko Tartlets
Print Recipe
Did you know that the British classic Shepherd Pie is traditionally made with lamb or minced beef? The recipe that we are sharing with you today, is a twist to the original Shepherd Pie. We have transformed it into a tartlet form and the crispy tartlet paired with the savoury fillings is a matchmade in heaven. Especially for those mentaiko lovers out there, this will definitely blow your mind away! Learn this recipe shared by Home Cook, Ann Leong. She’s a creative veteran Home Cook who loves to come out with healthy and tasty home coked recipes!
  • CuisineWestern
Creamy Chicken and Salmon Mentaiko Tartlets
Print Recipe
Did you know that the British classic Shepherd Pie is traditionally made with lamb or minced beef? The recipe that we are sharing with you today, is a twist to the original Shepherd Pie. We have transformed it into a tartlet form and the crispy tartlet paired with the savoury fillings is a matchmade in heaven. Especially for those mentaiko lovers out there, this will definitely blow your mind away! Learn this recipe shared by Home Cook, Ann Leong. She’s a creative veteran Home Cook who loves to come out with healthy and tasty home coked recipes!
  • CuisineWestern
Ingredients
Tartlet
  • 24 ready-made tartlet shells
  • 60 g fish roe cut into 16 small wedges
  • 30 g Japanese mayonnaise
  • spring onion garnish
Mashed potato
  • 300 g russet potatoes 3 pieces
  • 15 g salted butter
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 1/2 tbsp cooking cream
  • 20 g parmesan cheese grated
Chicken filling
  • 250 g chicken meat minced
  • 2 slices bacon cut into small bite sized
  • 3 button mushroom cut into small bite sized
  • 5 tbsp Del Monte Mixed Vegetable
  • 150 ml chicken stock
  • 15 g salted butter
  • 35 g yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp plain flour
  • 1 tbsp cooking cream
Salmon filling
  • 230 g salmon fillet deskin and cut into small pieces
  • 15 g salted butter
  • 2 slices bacon cut into small bite sized
  • 3 button mushroom cut into small bite sized
  • 5 tbsp Del Monte Mixed Vegetable
  • 35 g yellow onion chopped
  • 2 cloves garlic minced
Instructions
Prepare mashed potato
  1. Deskin the potato. Cut into cubes.
  2. Boil water in a pot, add in the potatoes and let it boil for 20 mins till soft.
  3. Drain the water and place it in a mixing bowl.
  4. While it is hot, add in all the ingredients and smash it with a fork till smooth. Add in more seasoning as desired. Set aside.
  5. Once it has cooled, transfer it into a piping bag.
Cook chicken filling
  1. In a frying pan, add in butter, onion and garlic. Stir fry till fragrant.
  2. Add in chicken stock and plain flour, stir till it thickens.
  3. Add in all chicken, mushroom, bacon, mixed vegetables, black pepper and cream. Cook for 3 mins till all ingredients are cooked through.
  4. Adjust to taste. Set aside.
Cook salmon filling
  1. In a frying pan, add in butter and salmon. Sauté till ½ cooked.
  2. Add in onion, garlic, bacon, mushroom, mixed vegetables and black pepper. Break the salmon and cook for 3 mins till all ingredients are cooked through.
  3. Adjust to taste. Set aside.
Assemble the tartlets, bake and serve
  1. Scoop a tbsp of the fillings and put it into the tartlets.
  2. Pipe the mashed potato onto the chicken tartlet.
  3. Mix fish roe and mayonnaise in a bowl. Spread it on the salmon fillings and torch it.
  4. Garnish with spring onion and served

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