Tartlets with herring and beetroot

Roll the pastry and cut into small squares. Bake until golden in the oven pre-heated up to 180˚C. You can use ready-made tartlets.

Peel the beetroot, boil (add 1 tsp of vinegar to preserve the colour) and mince. Add some salt, pepper and mayonnaise to taste. Mix well.

Put 1 tbsp of the beetroot mixture into each tartlet, place a piece of herring and top with dill.