Parmesan shortbread with King crab taramasalata

This perfect combination of crumbly, buttery parmesan shortbread with soft and rich Petrossian King crab tarama makes a surprising and exciting canape. Find all the Petrossian ingredients needed in our ‘Great Indoors’ hamper, along with more inspirational recipes.

Preparation: 10 minutes • Cooking time: 10 minutes • Resting time: 30 minutes

Serves 4

• 100g King crab tarama
• 130 g plain flour
• 100 g salted butter
• 100 g grated parmesan
• 1 egg yolk
• Pepper

Method

For the parmesan shortbread

1. Mix the flour, butter & parmesan with the tip of your fingers.
2. Add the egg yolk, and knead gently until the dough is smooth.
3. Make a ball and wrap it in cling film. Leave to chill in the fridge for at least 30 minutes.
4. Roll the dough out to a 1cm thickness and cut out biscuits using a cookie cutter.
5. Line a baking tray with baking paper and place the cut out shapes of dough on top.
6. Bake in a preheated oven at 180°C (gas mark 4) for 10 minutes or until pale golden brown. 

For the presentation

1. Carefully place the biscuits onto a cooling rack and set aside to cool.
2. Cover each shortbread with a generous spoon of king crab tarama and sprinkle with pepper.

Suggestion

Add leafy sprouts to enhance the colour and volume of your creation.

Photographs : Aimery Chemin • Culinary Styling: Coralie Ferreira