Salmon Parmesan Cups

1. Preheat oven to 220°C.

2. Spray baking sheets with oil and mound good tablespoons of parmesan on top, leaving space between. Cook in the oven for 3-5 minutes.

3. When ready, remove with a palette knife (or fish slice) and lay over wine bottles.

4. Mix together mayonnaise, mustard, spring onion, celery, lemon juice and dill. Taste for seasoning.

5. Add flaked trout or salmon and gently mix.

6. Then spoon tablespoons of the mixture on to parmesan cups. Garnish with dill sprigs and serve.

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Nutrient	Quantity
Total fats	30.7849 g
Protein	123.4113 g
Carbohydrates	39.3199 g
Energy	952.2772 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3413 g
Water	561.6701 g
Aspartic acid	0.1201 g
Calcium, Ca	1253.9857 mg
Lutein + zeaxanthin	911.4529 g
Fiber, total dietary	2.9675 g
Fatty acids, total saturated 22:0	0.0428 g
Carotene, beta	2005.1662 g
Niacin	5.7211 mg
Vitamin A, RAE	339.1895 g
Arginine	0.021 g
Riboflavin	0.7981 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0149 g
Fatty acids, total saturated 20:1	0.1358 g
Glutamic acid	0.0925 g
Sodium, Na	1800.1009 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4384 g
Total lipid (fat)	30.7849 g
Manganese, Mn	0.2224 mg
Fructose	1.8789 g
Proline	0.0196 g
Fatty acids, total saturated 16:0	4.1471 g
Fatty acids, total saturated 8:0	0.0448 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0305 g
Sucrose	0.1944 g
Choline, total	321.7139 mg
Sugars, total	5.3847 g
Serine	0.0211 g
Fatty acids, total saturated 10:0	0.1093 g
Fatty acids, total saturated 18:0	1.1319 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.7652 mg
Selenium, Se	112.948 g
Ash	12.9298 g
Fatty acids, total saturated 18:1 undifferentiated	18.7562 g
Pantothenic acid	0.3877 mg
Phenylalanine	0.0206 g
Copper, Cu	1.2197 mg
Betaine	0.101 mg
Thiamin	0.6325 mg
Retinol	170.2003 g
Methionine	0.0051 g
Iron, Fe	10.9607 mg
Carbohydrate, by difference	39.3199 g
Phosphorus, P	1427.7123 mg
Folate, total	146.7375 g
Fatty acids, total saturated 4:0	0.1296 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.0245 g
Cholesterol	262.4672 mg
Valine	0.0282 g
Fatty acids, total saturated 18:2 undifferentiated	2.5656 g
Glycine	0.0221 g
Carotene, alpha	0.0221 g
Glucose (dextrose)	1.5684 g
Fatty acids, total saturated 14:0	0.4256 g
Zinc, Zn	7.255 mg
Isoleucine	0.0223 g
Fatty acids, total saturated 12:0	0.1141 g
Fatty acids, total polyunsaturated	3.4508 g
Fatty acids, total saturated 14:1	0.0014 g
Leucine	0.0332 g
Tocotrienol, alpha	0.0101 mg
Vitamin A, IU	3953.0416 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	146.7375 g
Tryptophan	0.0092 g
Vitamin C, total ascorbic acid	14.2882 mg
Phytosterols	6.06 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Galactose	0.4848 g
Fatty acids, total polyunsaturated 18:1 c	0.0128 g
Fatty acids, total saturated 20:0	0.0404 g
Fatty acids, total saturated 6:0	0.0768 g
Tyrosine	0.0096 g
Vitamin B-12	5.4853 g
Vitamin K (phylloquinone)	173.5593 g
Fatty acids, total saturated	6.3911 g
Histidine	0.0125 g
Fatty acids, total monounsaturated	19.3335 g
Threonine	0.0206 g
Folate, food	146.7375 g
Fatty acids, total polyunsaturated 17:0	0.0127 g
Fatty acids, total polyunsaturated 24:0	0.0158 g
Cryptoxanthin, beta	2.2417 g
Vitamin E (alpha-tocopherol)	4.0378 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	146.8195 mg
Lysine	0.0287 g
Potassium, K	1923.9116 mg
Cystine	0.0041 g
Fluoride, F	4.04 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.6404	0.2058	0.0066
Parmesan cheese	1 cup	296	32	4
Mayonnaise	4 tablespoons	216.6	0	24
Celery	1	16.16	2.9997	0.1717
Green Onion	1	19.17	4.0754	0.3337
dill	1 tablespoon	0.2392	0.039	0.0062
dijon mustard	1 teaspoon	403.4676	0	2.2667
olive oil cooking spray	0	403.4676	0	2.2667
trout fillet	1	403.4676	0	2.2667