Oscar worthy Pepper Parmesan crisps with Salmon mousse and caviar

A sure winner and the star of your Oscar celebration. Baked Parmesan crisps are served with a dollop of decadent smoked salmon mousse and embellished with caviar.

Makes about 24
2 cups grated parmesan
2 tbsps breadcrumbs
Fresh cracked pepper

50 gms smoked Salmon
2 tsps Sour cream
1/4 pkg gelatin

2-3 tsps Caviar to garnish

Preheat an oven to 350 degrees and using parchment paper or a silicon mat, place a 1.5 inch cookie cutter and pour in thin layer of grated Parmesan. Continue doing this till you get around 24 circles. Sprinkle some breadcrumbs and pepper and bake for about 10 - 15 mins. Remove when warm with a spatula and store.

Pulse the smoked Salmon and add the sour cream. Pour a few tsps of hot water into a 1/2 tsp of gelatin. Wait till its cool(but not set) and add it to the mousse. Refridgerate. You don't have to use gelatin, but it does help the mousse hold together.

Top with a little caviar

See other Oscar winning appetizers!


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