Parmesan tacos with gravlax

Name: Parmesan tacos with gravlax
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 300 g Parmesan (piece); 4 Stem(s) Dill; 2 TABLESPOONS medium hot mustard; 2 TEASPOONS Honey; 50 g Arugula (rocket); 8 discs (approx. 150 g) Graved salmon; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

300 g Parmesan (piece)
4 Stem(s) Dill
2 TABLESPOONS medium hot mustard
2 TEASPOONS Honey
50 g Arugula (rocket)
8 discs (approx. 150 g) Graved salmon
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Line two baking trays with baking paper. Coarsely grate parmesan. Sprinkle 4 circles (each approx. 8 cm Ø) on each baking tray made of parmesan.
2
Bake in the oven for 7-10 minutes until the parmesan has melted.
3
Allow the parmesan circles to cool very briefly so that they can still be bent up at the sides to form taco shells. Leave to cool completely.
4
Wash the dill, dab dry and cut finely. Mix mustard, honey and dill. Wash rocket and shake dry. Put a slice of salmon and rocket in each taco shell. Add honey-mustard sauce.