Fonterra Food Services
Parmesan Crisps with Smoked Salmon
125g Perfect Italiano Parmesan Shredded Cheese
2 tspn sesame seeds
salt and freshly ground black pepper, to taste
250g Perfect Italiano Ricotta Cheese
100g smoked salmon, sliced
2 tblsp fresh flat leaf parsley, chopped
finely grated rind of 1 lemon
Perfect Italiano ParmesanPerfect Italiano Ricotta
Combine Perfect Italiano Parmesan Shredded Cheese with sesame seeds and season with pepper. Drop tablespoonfuls of the mixture onto a baking paper lined tray and bake at 200°C for 5 minutes until golden brown and bubbling. Allow to cool 5 minutes until crisp.
To serve, top each parmesan crisp with a generous dollop of Perfect Italiano Ricotta Cheese and a curl of smoked salmon. Sprinkle with combined parsley and lemon rind, season with salt and pepper.
Tip :
Parmesan Crisps can be cooked in advance and stored in an airtight container for up to 3 days before assembling
Variation :
As an alternative to lemon and parsley, try garnishing with salmon pearls and dill sprigs.

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