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Parmesan tacos with salmon

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Ingredients for 8 servings:

  • 200 g Parmesan cheese
  • 2 tbsp mustard, medium hot
  • 2 tsp honey, liquid
  • some dill, fresh
  • 100 g arugula, washed
  • 4 slices of smoked salmon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Line two baking sheets with parchment paper and preheat the oven to 170°C (350°F). Coarsely grate the Parmesan and sprinkle four 8 cm circles on each sheet. Bake both sheets at the same time in the hot oven for about 5 minutes, until the Parmesan has melted. Remove the sheets and let the cheese cool briefly so that the sides can be folded up to form taco shells. Let cool completely. Prepare a dip from mustard, honey, and dill and serve it separately. Just before serving, arrange the washed arugula and 1/2 slice of salmon decoratively in each taco shell. A great eye-catcher for any buffet and tastes absolutely delicious too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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