- 15ml Crème fraiche
- Finely grated zest of one lemon
- Fennel seeds, chopped
- Parmigiano-Reggiano, grated and shaved
- ½ Small fennel bulb
- 75g Hot smoked salmon, flaked
- Salt & Black pepper
Parmigiano Reggiano Crisp Canapés with Smoked Salmon
Parmigiano Reggiano Crisp Canapés with Smoked Salmon
60 min
Some delicious crisp canapes topped with hot smoked salmon - makes 10.
Ingredients
crisps
- 50g Parmigiano Reggiano, 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
