Grate the Parmesan and then mix all the ingredients for the fish bone crisps until the mixture has a smooth substance.
Use a knife or spatula to fill the fishbone mold with the dough. Make sure the upper part of the mold is clean and empty, only the fish bones are filled.
Put the mold into the oven for 7 minutes. Watch it closely, it's ready when the fish bones start to become golden.
Take to mold out of the oven and carefully remove the fish bone crisps from the mold.
Topping
Cut the smoked salmon into long 1 cm wide strips and roll them up.
Boil the quail eggs for 3 to 4 minutes and peel them. Cut them in half (long side).
Mix the mayonaise and truffle tapenade.
Put a salmon roll on each fishbone, add some truffle mayonaise, then half a quail egg and finish with the affilla cress on top.
Serving tip
Put a tiny dot of mayonaise on each plate (or if you're not serving as an amuse, on each spot on your plate where you want to put a fishbone) and put a fishbone on it, to prevent the fish bones from sliding on your way from the kitchen to your guests!