Salmon Parmesan Cups

Total Time
Prep 10 mins
Cook 5 mins

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 Nutrition


  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.


Most Helpful

I tried this as an entree for some very discerning friends. They rated it very highly. Of course I varied the recipe to suit the occasion.
When melting the cheese I put it on to baking paper which I had cut into squares - one square for each cup. This made it easier to slide off on to the upturned muffin pan I used to shape my cups. I also used smoked Tasmanian trout instead of salmon. I have since seen another variation on My Kitchen Rules. It really is a very exciting and original idea.

HomecookSue April 21, 2011

Wow, so simple with great presentation and would be an ideal dinner party starter!. At first I imagined a disaster at trying to form the parmesan cups in the bottom of wine bottles but it worked really well. Because the cheese stays a little soft in the baking tray and the wine bottle naturally cools and sets the cheese it was really easy. I easily made 4 cups with one wine bottle so I think a single bottle could be used to form about 8 cups. And as for the taste it was just splendid, it was hard to imagine that fresh parmesan and this simple technique would look and taste so classy! Only thing I didn't have was fresh dill so used a teaspoon of dried dill in with the mixture rather than using as a garnish.

Peter J April 08, 2007

My children enjoy tuna and that is what I used in this recipe. They loved it.

Lynn St-Amand November 29, 2007

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