Parmesan Tuile With Smoked Trout Mousse
These Parmesan Tuiles with Smoked Trout is not only delicious, but also the perfect canapé for any elegant dinner -or cocktail party, not to mention a cheese and wine evening!Recipe & Styling: Chef Adri du Preez-NelPhotography: Stéan Kruger
Ingredients
For the tuile
- 100 g parmesan cheese (grated)
- 30 g matured cheddar cheese (grated)
- 30 ml cake flour
For the trout mousse
- 125 g mascarpone
- 125 g smoked trout fillets (chopped)
- spritz of freshly squeezed lemon juice
- 1 tsp lemon zest
Instructions
To make the tuile
- Preheat the oven to 160˚C. Combine the ingredients for the tuiles. Place a round cookie cutter (±5cm) on a baking tray and spoon 1 ½ teaspoon cheese mixture inside. Repeat with the rest of cheese leaving space between each for the melting cheese. Bake in the preheated oven for 3-8 minutes, until the cheese start to bubble and melt together. Using a spatula, remove warm cheese round and immediately place over the handle of a metal whisk and slightly press to form a bended half circle. Leave to cool and set.
To make the trout mousse
- Chop the trout finely, season if necessary. Add lime zest and a few drops of lime juice. Combine or blitz together. Spoon into the tuiles, garnish with smoked trout or lime slices.
- Serve immediately. The tuiles might go slightly soft if it stands too long with the filling.
Notes
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If working alone, only bake halve the tuiles at a time. Once the cheese round start to cool, it doesn’t shape so well anymore.
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If you make these ahead of time, keep the mouse and tuiles in separate, airtight containers and only spoon the mouse onto the tuiles before serving. This will help keep the tuiles crispy.