Parmesan – Tacos with Salmon
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g parmesan, in one piece
- 100 g rocket
- 4 slices salmon, smoked
- 2 tablespoon mustard, medium hot
- 2 teaspoons honey, liquid
- some dill, fresh
Print Recipe
Pin Recipe Instructions
- Line 2 baking sheets with parchment paper and preheat the oven to 170 degrees circulating air.
- Roughly grate the parmesan and sprinkle 4 circles of approx. 8 cm on each tray.
- Bake both trays in the oven at the same time for about 5 minutes until the parmesan has melted together. Remove the trays and let the cheese cool down briefly so that the sides can be bent up into taco shells. Let cool down completely.
- Prepare a dip from mustard, honey and dill, serve separately.
- Just before serving, decorate the taco bowls with the washed rocket and 1/2 slice of salmon each. A great eye-catcher for every buffet and also tastes really delicious.
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