Tartlets with Setra tuna pate and hollandaise sauce

cooking time

difficulty level

Ingredients for 6 servings:
2 cans of Setra tuna pate;
3 eggs;
3 green onion feathers.
For tartlets:
1 pack of ready-made puff pastry;
flour for filling.
For the sauce:
2 egg yolks;
100 g butter;
1 tbsp lemon juice;
Setra salt and freshly ground pepper to taste.

The recipe is provided by: Setra team

Tartlets with Setra tuna pate and hollandaise sauce

Preparation:

1 Slowly defrost the puff pastry. Cover the baking sheet with baking paper. Preheat the oven to 200 °C.
2 Boil 3 hard-boiled eggs, cover with cold water and peel the shell. Chop 2 eggs finely, cut the third into slices (for decoration). Chop the green onions thinly.
3 Roll out the pastry into a 5-7 mm thick layer, cut into 5x10 cm rectangles. Spread on a baking sheet and bake until golden brown, about 15 minutes. Transfer to a wire rack and cool completely.
4 Sauce. Melt the butter in a small ladle. Place the yolks in a glass of an immersion blender, add lemon juice, salt and pepper and mix lightly. Pour in the hot oil in a thin stream and beat with a blender for about 30-40 seconds. The sauce should lighten and thicken.
5 Put Setra pate in a bowl. Add chopped eggs, 1 tbsp chopped green onion and 1 tbsp sauce. Mix thoroughly and arrange on tartlets. Garnish with egg slices and green onions and pour over a small amount of hollandaise sauce. Serve the remaining sauce in a saucepan.