Tartlet with smoked sturgeon and pickled radishes

Prepare the dough for assembling the tartlets. To do this, lay out a sheet of filo dough on a cutting board and brush it with melted butter. Repeat this process two more times.

Using a 7-cm-diameter pastry cutter, cut out a circle and place it in a tartlet pan.

Press down on the dough from above with another mold and bake in the oven at 160 degrees for 6 minutes. Next, carefully remove the finished tartlets from the molds and let them cool.
Next, prepare the sturgeon: cut it into fillets and marinate it with garlic, thyme, salt, and pepper.

Smoke the sturgeon fillet over birch wood chips, then cut the fish into 10-gram portions for the tartlets.

Next, marinate the radishes: wash them thoroughly, trim off the roots and greens, slice them into wedges, blanch them briefly in boiling water, and immediately cool them in a deep bowl filled with ice.

Dice the chilled radishes into small cubes and pour the prepared marinade over them.

Also, prepare all the necessary elements for the garnish: slice the fresh radishes thinly, separate neat segments of dill, and prepare the dried nori seaweed flakes.

Using a pastry bag, pipe the cream cheese into the cooled tartlet.

Place a portion of sturgeon fillet on top, brush the fish with unagi sauce, place a slice of fresh radish on top, and top that with finely diced pickled radish.

Garnish the finished tartlets with dill sprigs, add green dill oil, and sprinkle with nori flakes.