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Shredded fresh salmon tapas with prosciutto chips

Shredded fresh salmon tapas with prosciutto chips

Appetizers | Easy | 10 minutes
Appetizers
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat the oven to 150°C (300°F).
  2. Place prosciutto slices on a large baking sheet. Bake for about 20 minutes. When dry, transfer to paper towel and crumble coarsely. Set aside and leave oven on.
  3. Place fresh salmon on a parchment-lined baking sheet and bake for 15 minutes. 
  4. Remove salmon from oven and use a fork to break it up and shred it. Set aside to cool. 
  5. Mix together the salmon, mayonnaise, smoked paprika, white balsamic vinegar, lemon juice, salt, and pepper. Mix well.
  6. Divide mixture into the hollow of each zucchini half. Top with crumbled prosciutto and lemon zest.
  7. Place stuffed zucchini on a baking sheet and bake for 5 minutes at 150°C (300°F). Cut into bite-sized, 3-cm (1-in.) long pieces. Serve as tapas.

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