Back to Recipe Menu

Parmesan cups


  • Preheat oven to 220°C fan forced (240°C normal).
  • Spray 1-2 large baking sheets with oil and mound good tablespoons of the grated parmesan on top, leaving space between. Cook in the oven for 3-5 mins. When ready, remove with a palette knife (or fish slice) and lay over clean wine bottles. 
  • Combine the mayonnaise, mustard and spring onion with the celery, lemon juice and dill. Taste for seasoning, add the flaked trout and gently mix.
  • Then spoon tablespoons of the mixture on to each parmesan cup. Garnish with dill sprigs and serve.


  • olive oil spray
  • 1 cup coarsely grated parmesan
  • 4 tbsp mayonnaise
  • 1 heaped tspn Dijon mustard
  • 1 spring (green) onion, chopped
  • 1 celery stalk, finely diced
  • juice of ½ lemon
  • 1 heaped tbsp chopped fresh dill
  • 1 smoked trout fillet, flaked

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm