Preheat oven to 220°C (428°F).

Spray baking sheets with olive oil cooking spray.

Mound tablespoons of grated parmesan cheese onto the prepared baking sheets, leaving space between each mound.

Bake in the preheated oven for 3-5 minutes, or until the parmesan is melted and lightly golden.

Remove the parmesan crisps from the baking sheets with a palette knife or fish slice.

Carefully lay the parmesan crisps over inverted wine bottles to cool and form a cup shape.

In a bowl, mix together mayonnaise, Dijon mustard, chopped green onion, finely diced celery, lemon juice, and chopped fresh dill.

Taste and adjust seasoning as needed.

Gently fold in the flaked smoked trout or salmon.

Spoon the salmon mixture into the prepared parmesan cups.

Garnish with fresh dill sprigs.

Serve immediately.