Crispy Parmesan Pirouettes with Salmon Pearls and Lemon Cream
As shared from the kitchen of Once Upon a Plate
1 cup (about 3 ounces) finely grated parmesan
salmon pearls (salmon caviar/roe)
chervil leaves, to garnish
¼ cup sour cream
½ teaspoon lemon zest
½ teaspoon lemon juice
Prepare the lemon cream:
In a small bowl mix sour cream, lemon zest and juice stir until thoroughly combined. Set aside.
Preheat oven to (350°F). Line a large, shallow baking pan with baking parchment or a silicone baking mat.
Make 6 circular mounds (1 1/2 Tablespoons each) of Parmesan cheese on the lined baking sheet, spaced apart to allow for spreading. Flatten mounds slightly.
Bake for 6 to 8 minutes or until golden, watch carefully. Remove from the oven, allow to cool slightly and roll into cylinders.
Spoon the lemon cream into small dishes or pots and top with salmon pearls and chervil, snipped chives or a small piece of a parsley leaf. Serve with the parmesan crisps.
Recipe adapted from Donna Hay (click to see more.)