Black Pearl Salad in Savory Tartlets

1. 1 Leekpack 300 g ≈ $2.50 10 g
2. 2 Cod liverpack 120 g ≈ $6.00 40 g
3. 3 Margarine 20 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Wheat flour 30 g
6. 6 Mayonnaise 30 g
7. 7 Black olivespack 300 g ≈ $2.50 20 g
8. 8 Lemon≈ $4.70 per kg 10 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Boil the egg for the filling for 10 minutes, cool, and peel.

2. Mix softened margarine, half the mayonnaise, and a quarter of the flour, then add the remaining flour to form a firm dough.

3. Divide the dough into 2–3 portions, press into tartlet molds, and spread evenly along the bottom and sides.

4. Bake tartlets for 10–15 minutes at 350°F (180°C) until golden, cool, and remove from molds.

5. Mash the smoked cod² liver with a fork, finely chop the hard-boiled egg, and dice the leek¹.

6. Combine the filling with the remaining mayonnaise and a splash of lemon⁸ juice.

7. Fill the tartlets with the mixture, garnish with olives and lemon⁸ slices.