Here’s a healthy twist on cream cheese and lox. Filled with flavor, these Smoked Salmon Crisps are made with Parmesan cheese “crackers” and cream cheese.
1 cup shredded Parmesan cheese
2 Tbsp all-purpose flour
Black pepper to taste
2 Tbsp reduced-fat cream cheese
2 tsp finely grated lemon zest
1/2 tsp fennel seeds
1/2 small fennel, finely chopped
4 oz smoked salmon
Fennel fronds, chopped (for garnish)
Line a baking sheet with parchment paper. Preheat oven to 425°.
To make the crisps, mix the Parmesan with the flour and pepper to taste. Spoon teaspoonful-size rounds onto the prepared baking pan and flatten slightly with the back of a spoon.
Bake the rounds for 3 to 5 minutes, or until the cheese has melted and the round is crisp. With a spatula, transfer each crisp to a sheet of wax paper.
In a small bowl, mix the cream cheese with the lemon zest.
Spoon a small amount of the cream cheese mixture on top of each crisp. Sprinkle with a few fennel seeds, the chopped fennel and pieces of salmon. Garnish with fennel fronds, if desired.
Saturated Fat: 0g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD