Make "crackers" out of snappy Parmesan, a spirited base for flavorful cured salmon and crème fraîche.
oz. (1 cup) shredded fresh Parmesan or Asiago cheese
teaspoon coarsely ground black pepper
oz. lox (cold-smoked salmon)
tablespoons crème fraîche or sour cream
Fresh dill sprigs
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.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.