Mackerel Pastry Tart
A quick appetizer made with puff pastry, olives and baked fish, perfect for festive tables or snacks.
Ingredients
- Mackerel without head in brine LEMBERG 300 g
- Puff pastry 250 g
- Onion 1 pcs
- Black olives 100 g
- Sour cream 100 g
- Parsley 20 g
- Vegetable oil 2 tbsp
We add only what we sell. The rest is up to you.
Method
- Thaw the puff pastry and roll it out on a baking sheet lined with parchment paper.
- Cut the fish into pieces and remove small bones.
- Slice the onion thinly and fry it in oil until golden.
- Chop the olives into halves and finely chop the parsley.
- Mix sour cream with half of the parsley and spread evenly over the pastry.
- Arrange mackerel pieces, fried onion and olives on top of the cream.
- Bake in an oven at 200 °C for about 15 minutes until golden.
- Remove from the oven, sprinkle with remaining parsley and serve hot.
