Ingredients for the base

• 4 eggs
• 20g grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 125g flour

Ingredients for garnish

• 130g Philadelphia
• 1 teaspoon wasabi powder or paste
• 1/2 tablespoon lemon juice
• 2 slices smoked salmon

Preparation

1. Preheat oven to 170°c.
2. Separate the egg whites from the yolks. Whisk the yolks with the Parmesan, oil and white wine.
3. Add the flour all at once and mix briskly.
4. Whisk the egg whites until stiff.
5. Fold a third of the egg whites into the batter, mixing briskly.
6. Add the rest, this time gently lifting the dough.
7. Place the dough in a tray mold until all the dough has been used up.
8. Bake for 15min.
9. Leave to cool and, using a knife, lightly hollow out the tray so that you can place the filling inside.
10. In a bowl, mix the Philadelphia with the wasabi and lemon juice.
11. Mix well until smooth.
12. Chop the salmon and add to the mixture.
13. Arrange the mixture in the hollows of the trays.
14. Chill until ready to serve.
15. Enjoy!

From the book "Barquettes" by Emilie Perrin of the Payette cuisine blog.

See the whole recipe: NoviceenCuisine.com