Prepare tartlets beforehand. Dissolve salt and sugar in milk, stir and add flour, softened margarine, egg and sour cream. Knead dough and roll out in thin layer. Cut into mold-sized parts and press into molds, make piercings with a fork and bake in an oven at 460-500^oF (240-260^oC). Cool.

Boil and cool potato.

Wash shrimps and plunge, unthawed, in salted boiling water, cook for 10 minutes. The ready shrimps should emerge and get bright orange color. To improve taste, add carrot and parsley root to the water for boiling shrimps.

Shuck the shrimps and dice.

Cut boiled potato and cucumber into chunks, combine with greens peas, shrimps and a portion of mayonnaise.

Fill the tartlets with the mass, cover with the rest mayonnaise and garnish with greens.

тарталетки с креветочным салатом