Tartlets with Red Caviar

The best choice is shortcrust pastry shells (a slightly sweet, neutral taste), without additions such as vanilla (which does not suit a savoury filling). Puff-pastry tartlets are good too, but more fragile. The size should be 5–6 cm in diameter (the classic kind). Mini tartlets of 3 cm are for canapés. Shop packs usually contain 10–12 pieces. Fresh ones are hard to make at home – use shortcrust pastry and muffin tins. Always check the use-by date.

Alternatives include: black caviar (elegant and expensive), capelin roe (more budget-friendly and milder), imitation red caviar (cheaper, but not the same taste), a small piece of salmon on each tartlet (a pretty "rose"), or crab meat. For vegans – avocado purée with lemon and salt (a green alternative) or "vegan caviar" made from seaweed. Red caviar is a classic and nothing quite compares to it. If your budget allows, buy the real thing – 90–100 g is enough for 11 tartlets.

Finished tartlets with filling should be served straight away. In the fridge, without the caviar garnish, they keep for 2–3 hours, after which they go soggy from the filling. Add the caviar at the last moment – it "weeps", and the tartlets become wet. For the festive table: make the filling in advance and store it separately in the fridge for up to 1 day. Fill the tartlets 10–15 minutes before guests arrive. Store empty tartlets in a dry place at room temperature.

Serving ideas. On a large platter with a New Year arrangement (pine, cones, candles). On a two-tier glass stand – for a festive look. In a "nest" of lettuce leaves and spring onions. With "flags" (cocktail sticks bearing little flags) – for a theme. On pieces of dark bread (as a base) – a double layer. For children – in mini moulds decorated with "faces" made from olives and pepper. For an adult celebration – add a drop of caviar and a small sprig of dill on top, restaurant-style.