Christmas canapés: seafood tartlets

We’re still presenting the Christmas canapés that are being sent in for our competition! Today we have some delicious seafood tartlets with a touch of gratinéed mayonnaise by Marta. Take note of this recipe to conquer the most demanding palates! And speaking of conquering, we’re sure that you’ll also love the rest of the recipes on her blog Sopla que te quemas.


  • Tartlets
  • Hake – 1 fillet
  • Tuna in olive oil – 2 jars
  • Onion – 1
  • Sugar
  • Olive oil
  • Salt
  • Home-made mayonnaise


  1. Boil the hake in water with salt for 12-15 minutes (depends on the size).
  2. When it cools crumble it making sure to remove the bones and skin.
  3. Dice the onion and fry it in a frying pan with some oil until it is nicely browned; add two teaspoonfuls of sugar, let it caramelise slightly and strain it well.
  4. In a large bowl mix the crumbled hake. The tuna and the onion.
  5. Fill the tartlets with the mixture, to the top and keeping it tight.
  6. Make the mayonnaise (Marta explains that for this recipe it is very important that it is home-made, a shop-bought jar is no good because the taste changes when it is gratinéed).
  7. Once the mayonnaise is done, put it in a pastry bag with a round nozzle and decorate the tartlets as if they were cupcakes.
  8. Place them in the oven with the grill on at quite a high setting. In on e or two minutes they will be browned, so keep a close eye on them. When they are ready, remove them from the oven and serve immediately.

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