Parmesan Rounds with Lox

Parmesan Rounds with Lox

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

Prep Time



Total Time






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
  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.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cheese rounds can be stored in a tightly covered container for up to 4 hours before serving.
Ingredient Info
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:

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