Ingredients
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-
1
-
4
-
1
-
1
-
1
-
1/2
-
1
-
1
-
-
-
-
-
-
Directions
Salmon Parmesan Cups, A recipe by Kiwi/Aussie Chef ‘Huey’ For this recipe you need clean wine bottles to mould the cheese over I think smoked salmon would be nice too An Aussie tablespoon is 20ml , 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 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 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 , My children enjoy tuna and that is what used in this recipe They loved it
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Steps
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1
Done
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Preheat Oven to 220c. |
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2
Done
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Spray Baking Sheets With Oil and Mound Good Tablespoons of Parmesan on Top, Leaving Space Between. Cook in the Oven For 3-5 Minutes. |
|
3
Done
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When Ready, Remove With a Palette Knife (or Fish Slice) and Lay Over Wine Bottles. |
|
4
Done
|
Mix Together Mayonnaise, Mustard, Spring Onion, Celery, Lemon Juice and Dill. Taste For Seasoning. |
|
5
Done
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Add Flaked Trout or Salmon and Gently Mix. |
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6
Done
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Then Spoon Tablespoons of the Mixture on to Parmesan Cups. Garnish With Dill Sprigs and Serve. |
