These smoked salmon canapés—baked tortilla discs topped with cream cheese and smoked salmon—are an elegant and easy appetizer that’s perfect for entertaining.
Each canapé features a crisp tortilla base spread with alternating plain and beetroot-tinted cream cheese, finished with a smoked salmon rosette and a sprig of fresh dill for color and flavor.
Recipe Tip
If you need to save time, skip forming the rosettes and simply fold a small piece of smoked salmon onto each tortilla disc.
Serve these canapés with bubbly at dinner parties or special occasions. They pair well with other small bites like olive appetizers or tomato skewers.
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Smoked Salmon Canapés
Rate
Equipment
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round cookie cutter
Ingredients
- 1 tortilla
- 3 tablespoons cream cheese
- 1/2 teaspoon beetroot powder
- 100 grams smoked salmon
- fresh dill, to garnish
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- pepper, to taste
- sea salt, to taste
Instructions
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Use a round cookie cutter to cut circles from the tortilla.
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Brush each disc lightly with olive oil and grill in the oven for 2–3 minutes, watching closely so they don’t burn.
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Remove and allow the discs to cool.
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Mix half of the cream cheese with the beetroot powder to create a pink cream cheese.
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Alternate scalloping plain and pink cream cheese on each tortilla using a knife for a decorative finish.
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Cut the smoked salmon into long strips and fold each strip into a small rose shape.
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Place a sprig of dill on the cream cheese, top with a salmon rose, drizzle a little lemon juice, and season with salt and pepper to taste.
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Arrange on a platter and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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