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Parmesan shortbread with King crab taramasalata
This perfect combination of crumbly, buttery parmesan shortbread with soft and rich makes a surprising and exciting canape. Find all the Petrossian ingredients needed in our Petrossian King crab tarama , along with more inspirational recipes. ‘Great Indoors’ hamper
Preparation: 10 minutes • Cooking time : 10 minutes • Resting time : 30 minutes
King crab tarama 130 g plain flour
100 g salted butter
100 g grated parmesan
1 egg yolk
For the parmesan shortbread:
Mix the flour, butter & parmesan with the tip of your fingers.
Add the egg yolk, and knead gently until the dough is smooth.
Make a ball and wrap it in cling film. Leave to chill in the fridge for at least 30 minutes.
Roll the dough out to a 1cm thickness and cut out biscuits using a cookie cutter.
Line a baking tray with baking paper and place the cut out shapes of dough on top.
Bake in a preheated oven at 180°C (gas mark 4) for 10 minutes or until pale golden brown.
For the presentation:
Carefully place the biscuits onto a cooling rack and set aside to cool.
Cover each shortbread with a generous spoon of
and sprinkle with pepper. king crab tarama
leafy sprouts to enhance the colour and volume of your creation.
Photographs : Aimery Chemin • Culinary Styling: Coralie Ferreira