Salmon Parmesan Cups

READY IN: 15mins
Recipe by Jewelies

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.

Top Review by HomecookSue

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.

Ingredients Nutrition

Directions

  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.

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