Parmigiano Reggiano Crisp Canapés with Smoked Salmon

Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 29th August 2020
Parmigiano Reggiano

Parmigiano Reggiano

Standard 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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.