Savoury Shortbread

375 ml

1/2 cup grated Parmesan cheese

1/2 cup Gay Lea Butter (Salted), softened

1 egg, separated

1/4 tsp pepper

1 ml

1 cup all-purpose flour

1 cup finely chopped skinned hazelnuts or almonds

250 ml

1/2 cup Gay Lea Sour Cream (Regular or Light)

125 ml

1 tsp dried dill weed

5 ml

36 small strips smoked salmon

Instructions :

Preheat oven to 350F (180C). In food processor, pulse together Montery Jack cheese, Parmesan cheese, and butter until smooth. Blend in yolk and pepper. Pulse in flour just until soft dough forms.