Filled parmesan tacos with salmon, rocket, and honey-mustard-dill sauce

Name: Filled parmesan tacos with salmon, rocket, and honey-mustard-dill sauce
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 300 g Parmesan cheese; 4 Stem(s) Dill; 50 g medium hot mustard; 2 TEASPOONS Honey; 1 collar Rocket; 8 discs (approx. 150 g) Graved salmon; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

300 g Parmesan cheese
4 Stem(s) Dill
50 g medium hot mustard
2 TEASPOONS Honey
1 collar Rocket
8 discs (approx. 150 g) Graved salmon
baking paper

Directions

1
Cut baking paper into 8 pieces (approx. 16 x 18 cm) and place 4 pieces on each baking tray. Grate parmesan. Sprinkle a circle (approx. 9 cm Ø) of 35-40 g Parmesan cheese in the middle of each piece of baking paper.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 7-10 minutes (they will melt slightly). Let the parmesan circles cool down a little. Bend up to the sides to form taco shells.
3
Wash the dill, dab dry and cut finely. Put mustard and honey in a bowl and mix well. Stir in dill. Wash the rocket and dab dry. Put a slice of salmon in each taco shell.
4
Spread the rocket evenly over all tacos. Add honey-mustard-dill sauce.