Luxury tartlets with shrimp filling

Tartelets are a timeless Danish classic—and infinitely customizable. This luxurious variation features crispy, homemade tartlet shells, hand-peeled shrimps, and delicate fish balls.

INGREDIENTS (2 SERVINGS)

300 g fish farce (fish paste)
50 g butter
2 tbsp flour
Approx. 5 dl milk
3 handfuls fresh spinach
1 bunch green asparagus
½ grated onion
Salt and pepper
4 sheets puff pastry
200 g hand-peeled shrimps
1 bunch dill
1 dl peas
Juice of 1 lemon
Cress for garnish

TARTLET SHELLS

You can either buy ready-made tartlet shells, or try this easy version. Preheat the oven to 200°C (fan). Place the puff pastry sheets on a baking tray lined with baking paper. Bake until golden and puffed. Remove from the oven and let them cool on a wire rack. Once cooled, make a hole in the middle with a spoon—or simply with your fingers.

FILLING

Bring plenty of water to a medium-sized pot. Transfer the fish paste to a piping bag. When the water boils, cut off the end of the piping bag and pipe small “dumplings” of fish paste into the water (use a small knife if needed to help release them).
When the fish balls float to the surface, they’re done. Drain the water and set the fish balls aside.

Melt the butter in a saucepan, then add the flour. Cook for a couple of minutes, stirring constantly. Gradually add the milk, whisking as you go. You may not need all the milk—the sauce should be thick and creamy, not thin.

Once the sauce has the right consistency, add the fresh spinach, asparagus cut into bite-sized pieces, and the grated onion. Season with salt and pepper. Let the mixture simmer gently for 10–15 minutes.

Just before serving, add the peas, fish balls, juice of ½ lemon, chopped dill, and the hand-peeled shrimps. Fill the puff pastry shells with the warm mixture and garnish with fresh cress on top. Serve immediately.