Parmigiano Reggiano Crisp Canapés with Smoked Salmon

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 29th August 2020
Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier

Parmigiano Reggiano Crisp Canapés with Smoked Salmon

60 min

Some delicious crisp canapes topped with hot smoked salmon - makes 10.

Ingredients

  • 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

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.

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