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Parmesan Rounds with Lox

Make "crackers" out of snappy Parmesan, a spirited base for flavorful cured salmon and crème fraîche.

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  • Prep Time 25 min
  • Total Time 0 min
  • Servings 16

4
oz. (1 cup) shredded fresh Parmesan or Asiago cheese
1/4
teaspoon coarsely ground black pepper
3
oz. lox (cold-smoked salmon)
2
tablespoons crème fraîche or sour cream
Fresh dill sprigs

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. For each round, spoon 2 teaspoons cheese onto ungreased cookie sheet; pat into 2-inch round. Place rounds 2 inches apart. Sprinkle each with pepper.
  • 2 Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown. (Do not overbake.) Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until completely cooled.
  • 3 To serve, top each round with lox, about 1/4 teaspoon crème fraîche and dill sprig. Serve immediately, or cover and refrigerate until serving time.

EXPERT TIPS

Expert Tips

Cheese rounds can be stored in a tightly covered container for up to 4 hours before serving.

Lox is salmon that is brine-cured, then cold-smoked. Crème fraîche is mature French cream. Crème fraîche is convenient and versatile; it can be boiled without curdling, which makes it easy to use in cooked recipes. Also, crème fraîche tastes simply wonderful spooned over fruit or warm chocolate cake.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
35
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
5mg
5%;
Sodium
160mg
160%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
0%;
Exchanges:
1/2 Lean Meat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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