Salmon Parmesan Cups
photo by Chef floWer
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- olive oil flavored cooking spray
- 236.59 ml parmesan cheese, coarsely grated
- 59.16 ml mayonnaise
- 4.92 ml Dijon mustard (heaped)
- 1 green onion, chopped
- 1 celery, finely diced
- 1 lemon, juice of
- 14.79 ml chopped fresh dill (heaped)
- 1 smoked trout fillets, flaked or 1 smoked salmon fillet, if you prefer
directions
- Preheat oven to 220°C.
- Spray baking sheets with oil and mound good tablespoons of parmesan on top, leaving space between. Cook in the oven for 3-5 minutes.
- When ready, remove with a palette knife (or fish slice) and lay over wine bottles.
- Mix together mayonnaise, mustard, spring onion, celery, lemon juice and dill. Taste for seasoning.
- Add flaked trout or salmon and gently mix.
- Then spoon tablespoons of the mixture on to parmesan cups. Garnish with dill sprigs and serve.
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Reviews
-
I tried this as an entree for some very discerning friends. They rated it very highly. Of course I varied the recipe to suit the occasion.<br/>When melting the cheese I put it on to baking paper which I had cut into squares - one square for each cup. This made it easier to slide off on to the upturned muffin pan I used to shape my cups. I also used smoked Tasmanian trout instead of salmon. I have since seen another variation on My Kitchen Rules. It really is a very exciting and original idea.
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Wow, so simple with great presentation and would be an ideal dinner party starter!. At first I imagined a disaster at trying to form the parmesan cups in the bottom of wine bottles but it worked really well. Because the cheese stays a little soft in the baking tray and the wine bottle naturally cools and sets the cheese it was really easy. I easily made 4 cups with one wine bottle so I think a single bottle could be used to form about 8 cups. And as for the taste it was just splendid, it was hard to imagine that fresh parmesan and this simple technique would look and taste so classy! Only thing I didn't have was fresh dill so used a teaspoon of dried dill in with the mixture rather than using as a garnish.
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These are so yummy, I made 15 bite size cups and everyone really enjoyed them. These will be perfect for finger food or cocktail parties. I think the mixture could be made few hours before and refrigerated until ready to use and the cups can be made 10 minutes before serving. I followed the recipe as written but only used soy mayonnaise and smoked salmon. Thank you Jewelies
RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia