Parmesan Rounds With Lox. New Music From Aquafaux.


Have you ever made Parmesan crackers? They are the easiest thing. Just spread piles of shredded cheese on a baking sheet and cook in a hot oven until the cheese melts into a round. The Parmesan rounds are crisp and nutty and totally addictive. A topper of cool lox and creamy crème fraîche elevate the humble crackers into a very elegant and delicious starter.

Parmesan Rounds With Lox


4 oz (1 cup) shredded fresh Parmesan
1/4 teaspoon cracked black pepper
3 oz lox (cold-smoked salmon)
2 tablespoons crème fraîche or sour cream
Fresh dill sprigs or snipped parsley


1. Heat oven to 400°F.

2. For each round, spoon 2 teaspoons cheese onto ungreased or parchment lined cookie sheets. Pat into 2-inch rounds spaced 2 inches apart. Sprinkle each with pepper.

3. Bake for 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheets and place on wire racks. Allow to cool completely.

4. To serve, top each round with lox, 1/4 teaspoon crème fraîche and dill. Serve immediately, or cover and refrigerate.

Makes about 16

Recipe from Pillsbury
Edinburgh-based trio throw out some old school boy-girl synth pop on their new EP ‘Spellbound’. “See The Rain” nails it.

Check out Aquafaux on Facebook and Bandcamp, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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