10 canapés:
- 15ml Crème fraiche
- Finely grated zest of one lemon
- Fennel seeds, chopped
- Grated and shaved Parmigiano-Reggiano cheese, to serve
- ½ small fennel bulb
- 75g Hot smoked salmon, flaked
- Salt and black pepper
Parmigiano-Reggiano crisp canapés
Parmigiano-Reggiano crisp canapés
40 min
Ingredients
Crisps:
- 50g Parmigiano-Reggiano cheese, grated
- 1 tbsp plain flour
Method
Grease and line a large baking sheet with greaseproof paper.
Mix Parmigiano-Reggiano cheese and plain flour, along with a good pinch of black pepper.
Spoon teaspoon-sized rounds of this mixture onto the baking sheet and flatten slightly with the back of the spoon. The mixture should give 10 crisps, make sure there is plenty of space between each one, as the mixture will spread a little.
Place the rounds under a hot grill for 2-3 minutes until the cheese has melted to make a golden brown crisp.
Remove each crisp carefully using a pallet knife and leave to cool on greaseproof paper.
Mix crème fraiche together with lemon zest and season to taste.
To assemble, spoon a small amount of lemon crème fraiche on top of each crisp. Then sprinkle with a few fennel seeds, grated Parmigiano-Reggiano cheese and finely chopped fennel, before topping with flakes of hot smoked salmon and black pepper.
Finally, garnish with sprigs of fresh fennel and serve.
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