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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
olive oil flavored cooking spray |
1 cup parmesan cheese, coarsely grated |
4 tablespoons mayonnaise |
1 teaspoon dijon mustard (heaped) |
1 green onion, chopped |
1 celery, finely diced |
1/2 lemon, juice of |
1 tablespoon chopped fresh dill (heaped) |
1 smoked trout fillets, flaked or 1 smoked salmon fillet, if you prefer |
Directions:
1. Preheat oven to 220°C.
2. 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. When ready, remove with a palette knife (or fish slice) and lay over wine bottles.
4. Mix together mayonnaise, mustard, spring onion, celery, lemon juice and dill. Taste for seasoning.
5. Add flaked trout or salmon and gently mix.
6. Then spoon tablespoons of the mixture on to parmesan cups. Garnish with dill sprigs and serve.
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