Sbrinz fish cakes
Sbrinz fish cakes
For 24 pcs
PREPARATION: about 40 mins
FREEZING TIME: about 20 mins
COOKING TIME: about 20 mins
Ingredients
TARTLET SHELLS
– 75 g Sbrinz AOP, grated
– 6 tbsp breadcrumbs
– 60 g melted butter
FILLING
– 90 g plain cream cheese
– 250 g fish fillets, e.g. trout or perch, placed in freezer for 20 mins
– 50 g Sbrinz AOP, grated
– 3 tbsp mayonnaise
– 1 tbsp Worcestershire sauce
– 1 organic lemon, slightly grated peel
– ½ tsp salt, white pepper
– Butter to grease baking sheet
– 1 mini-muffin baking form with 24 cavities
Preparation
TARTLETS
Mix all ingredients together. Put 1 spoonful in each cavity, pull up the edges and press firmly.
FILLING
Stir cream cheese until creamy. Finely chop fish in batches using a cutter or by hand. Mix remaining ingredients together with cream cheese and spread on tartlets.
Bake for 15–20 minutes in the lower part of an oven preheated to 200°C.
