Smoked Salmon Appetizer Bites

Smoked Salmon Appetizer Bites

INGREDIENTS

Spread
  • 250g / 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • Zest of 1 lemon (large) – more is better, adjust to taste!
  • 1/2 tsp salt
  • 1/4 cup dill, chopped
Assembly
  • 3 soft large wraps / tortillas (approx 23 cm / 9″ diameter) (Note 1)
  • 350 – 480 g / 12 – 16 oz smoked salmon slices
  • Table butter

INSTRUCTIONS

  1. Mix Spread ingredients together.
  2. Spread half on a flatbread in a square shape.
  3. Top with half the smoked salmon.
  4. Spread a flatbread with butter – just thinly, like buttering a piece of bread. Place the butter side down onto the salmon (Note 2)
  5. Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.
  6. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
  7. Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
  8. Using a serrated knife, trim edges to make a square. Don’t cut down – filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts.
  9. Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.
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