Description
Delightful and elegant smoked salmon bites featuring layers of creamy lemon-dill spread and premium smoked salmon wrapped in soft tortillas. Perfect as a sophisticated appetizer for parties, gatherings, or special occasions, these bites offer a harmonious blend of smoky, tangy, and fresh flavors with a creamy texture.
Ingredients
Scale
Spread
- 250g / 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- Zest of 1 large lemon (adjust to taste)
- 1/2 tsp salt
- 1/4 cup dill, chopped
Assembly
- 3 soft large wraps/tortillas (approx 23 cm / 9″ diameter)
- 350 – 480 g / 12 – 16 oz smoked salmon slices
- Table butter, for spreading
Instructions
- Prepare the spread: In a mixing bowl, combine the softened cream cheese, sour cream, garlic powder, lemon zest, salt, and chopped dill thoroughly to create a smooth, flavorful spread.
- First layer spread: Lay one of the flatbreads on a clean surface and spread half of the prepared lemon-dill mixture evenly in a square shape on top.
- Add salmon layer: Distribute half of the smoked salmon slices evenly over the spread-covered flatbread.
- Butter second flatbread: Spread a thin, even layer of butter on the second flatbread, then carefully place it butter side down onto the smoked salmon layer to adhere and add richness.
- Repeat layering: Spread the remaining half of the lemon-dill spread on the second flatbread in a square shape, then top with the remaining smoked salmon. Butter the third flatbread thinly and place it butter side down onto the top salmon layer.
- Compress the layers: Use a large flat object, such as a cutting board, to press down lightly on the stacked flatbreads to smooth the surface, compress the layers, and help them adhere together.
- Chill to set: Wrap the assembled stack tightly with cling wrap and refrigerate for at least 4 hours, or up to 48 hours, allowing the flavors to meld and the filling to set firmly for easier slicing.
- Trim edges: Remove from the fridge and use a serrated knife to trim the edges in a sawing motion to form a neat square. Avoid cutting straight down to prevent the filling from squirting out. Enjoy any offcuts as a tasty treat.
- Slice and serve: Cut the square into 6 to 7 even strips, then cut each strip into even bite-sized squares. Serve garnished with toothpicks, lemon wedges, and extra dill for an elegant appetizer presentation.
Notes
- The lemon zest can be adjusted based on your preference for brightness; more zest adds a sharper lemony flavor.
- Butter on the second and third flatbreads prevents the tortillas from getting soggy and helps them stick to the layers of salmon and spread.
- Use a serrated knife for clean cuts without squashing the layers.
- These bites can be prepared up to 2 days in advance to enhance flavor and convenience.
- Serve chilled for the best texture and taste.
