Gelatin-Covered Finger Sandwiches: A Unique Appetizer
These tartine with gelatina (gelatin-covered finger sandwiches) are an impressive yet simple appetizer that will wow your guests with their diverse flavors and delicate presentation. Each bite-sized treat combines different meats, cheeses, and seafood, making them the perfect choice for any occasion. This recipe yields 20 servings, and the careful preparation of the gelatin layer makes them stand out from typical finger foods.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White bread (sliced) | 10 slices |
| Smoked salmon | 5 slices |
| Eggs (hard-boiled) | 3 eggs |
| Edamer cheese | 15g |
| Brie cheese | 15g |
| Shrimp | 5 pieces |
| Pickled gherkins | 5 pieces |
| Prosciutto crudo (dry-cured ham) | 5 slices |
| Cooked ham | 5 slices |
| Canned tuna in oil | 25g |
| Black olives | 3 |
| Green olives | 10 |
| Anchovies in oil | 5 fillets |
| Salami | 5 slices |
| Capers (pickled) | 5 pieces |
| Sausage (wurst) | 1 sausage |
| Pickled bell peppers | 10 pieces |
| Egg yolk | 1 yolk |
| Lemon juice | 12ml |
| Vegetable oil | 125ml |
| Vinegar | 5g |
| Black pepper | To taste |
| Salt | To taste |
| Gelatin powder | 25g |
| Water | 500ml |
| Lemon juice (for gelatin) | 20g |
Instructions:
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Prepare the Gelatin Layer:
- Begin by bringing 250ml of water to a boil in a large saucepan.
- Add the gelatin powder to the boiling water, and stir until fully dissolved.
- Mix in the remaining 250ml of cold water and the lemon juice, then remove from heat.
- Pour the gelatin mixture onto a tray, ensuring it has an even thickness of about 3mm.
- Refrigerate the gelatin for several hours (preferably overnight) until it solidifies into a firm layer.
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Prepare the Mayonnaise:
- In a bowl, whisk together the egg yolk, lemon juice, vegetable oil, vinegar, salt, and pepper.
- Continue whisking until you achieve a thick, smooth mayonnaise. Set it aside for later use.
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Prepare the Bread:
- Trim the crusts off the slices of white bread using a sharp knife, then cut the bread into rectangles. You should get 20 small rectangular pieces from the bread.
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Prepare the Toppings for Each Tartine:
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For the Shrimp and Smoked Salmon Tartine:
- Peel the shrimp and remove the shells. Boil them in salted water for 1-2 minutes, then drain and set aside.
- Spread mayonnaise on each rectangle of bread.
- Top with a slice of smoked salmon, half a slice of Edamer cheese, a slice of Brie, a few shrimp, and some pickled gherkins sliced into rounds.
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For the Prosciutto Crudo Tartine:
- Hard-boil the eggs by cooking them for about 8 minutes, then peel and slice them.
- Spread mayonnaise on the bread and place a slice of prosciutto crudo, a slice of Brie cheese, and a slice of boiled egg on top.
- Garnish with a green olive slice on the egg yolk for an extra touch.
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For the Salami Tartine:
- Spread mayonnaise on the bread, and top with a slice of salami and a slice of hard-boiled egg.
- Add a caper in the center of an anchovy fillet for extra flavor, and slice a sausage on the diagonal to top the tartine.
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For the Cooked Ham Tartine:
- Spread mayonnaise on the bread, then add a slice of cooked ham and Brie cheese.
- Top with pickled red and yellow peppers, and drained tuna for a hearty addition.
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Assemble the Tartines:
- Once all the tartine bases are prepared, take the gelatin from the fridge and cut it into 20 small rectangles, matching the size of your bread pieces.
- Use a spatula to place the gelatin rectangles gently on top of each tartine, making sure they fit well and cover the entire surface.
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Chill and Serve:
- Place the prepared tartines back in the fridge for about 10-15 minutes to allow the gelatin to set and chill with the toppings.
- Once ready, serve the gelatin-covered finger sandwiches as an appetizer, and enjoy the burst of flavors in every bite.
Notes:
- The gelatin gives these tartines a beautiful glossy finish, making them an elegant choice for any event.
- The recipe can be adjusted to suit your preferences with different meats, cheeses, or pickles.
- If you’re in a rush, you can prepare the gelatin layer the day before, ensuring the tartines are quick to assemble on the day of serving.
Enjoy this delightful and refreshing appetizer that combines the best of savory meats, cheeses, and seafood under a delicate layer of gelatin, perfect for any gathering or special occasion!
