Smoked Salmon Bites (Appetizer)
These Smoked Salmon Appetisers are fantastic to take to gatherings because it is fast to make loads - no fiddly assembly one by one - and it's served at room temperature. These were a hit with my taste testers! See below the recipe for the cooking video (and Dozer cameo at the end!).
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 250 g / 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
- 3 soft large wraps / tortillas (approx 23 cm / 9" diameter) (Note 1)
- 350 - 480 g / 12 - 16 oz smoked salmon slices
- Table butter
Steps
Mix Spread ingredients together.
Spread half on a flatbread in a square shape.
Top with half the smoked salmon.
Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon (Note 2)
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.
Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
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.
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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