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Smoked salmon domes with lemon cream, cucumber, and parmesan shortbread biscuits

Home > Life style > Recipes > Smoked salmon domes with lemon cream, cucumber, and parmesan shortbread biscuits
Recipe proposed by : Nanie Cuisine
Recipe type : Starters

Preparation time : 30 minutes : Wait: 1 hour
Difficulty : Relatively easy
Cooking time : 15 minutes
Cooking cost : Affordable


Serves 4

Pour 4 personnes :

For the smoked salmon dome:
- 75 g single cream
- 25 g mascarpone
- 1 sheet of gelatine
- 1 tablespoon lemon juice
- 4 slices of smoked salmon

For the parmesan shortbread:
- 130 g flour
- 60 g parmesan
- 100 g butter
- 1 teaspoon fennel seeds
- 1 egg
- salt
- pepper

For the garnish:
- 1/3 cucumber
- Lime zest


  • Prepare the lemon cream: bloom the gelatine sheet in a bowl of cold water. Microwave 2 tablespoons of single cream for a few seconds. Add the drained gelatine and mix well.
  • In the bowl of a stand mixer, whisk the mascarpone with the remaining single cream. Add the cream to the gelatine. Whisk well to a stiff consistency. Add the lemon juice and mix again.
  • In half-sphere silicone moulds, place one slice of smoked salmon. Fill with a heaped tablespoon of the lemon cream. Fold over the ends of the salmon and refrigerate for 1 hour.
  • Prepare the parmesan shortbread biscuits: in a mixing bowl, mix the softened butter, flour, grated parmesan and egg by hand. Season lightly with salt and pepper and add the fennel seeds. Mix well. Refrigerate the dough for 30 minutes.
  • Preheat the oven to 180°C.
  • Roll the dough on a floured work surface to about 3 to 4 mm thick. Cut out disks using a biscuit cutter of the same diameter as the half-sphere mould. Place on a non-stick baking sheet. Cook for 15 minutes. Leave to cool on a rack.
  • Cut the cucumber into thin slices, then cut each slice in two.
  • Plating: place the parmesan biscuit on the serving plate and top with a smoked salmon dome. Decorate the assembly with the half-slices of cucumber using a dab of the lemon cream as adhesive. Decorate with the lime zest.


  • Grate the parmesan just beforehand rather than using pre-grated parmesan: this will make the shortbread even more fragrant.
  • Apply a dab of the lemon cream on the plate before placing the biscuit on top: this will keep it from sliding when serving.
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