Prep Time: 30 min.
If you want to impress your guests with a delicious and elegant appetizer everyone will love, try these Smoked Salmon Dip Bites.
Cut out flower-shaped tortilla pieces and bake them in a mini muffin pan. Top your tortilla croustades with cream cheese and sesame seeds and fill them with a flavorful dip.
You can prepare the tortilla croustades and dip in advance and then wait to assemble the smoked salmon appetizer just before your guests arrive.
TIP: The recipe for the dip makes more than you need for the croustades, so you can either enjoy the remaining dip with your favorite salad, top it onto a toasted bagel, or simply double the number of croustades.
For other smoked salmon bites, don't miss my cucumber rolls, pinwheels, or party hat toasts, which are sure to get the party started!
Ingredients
- 2 tortillas
- 1 tablespoon olive oil
- 1 medium flower cookie cutter
- 1 mini muffin pan
- 2 tablespoons cream cheese
- 1 tablespoon black sesame seeds
- 125 grams hot smoked salmon
- 2 tablespoons sour cream (or creme fraiche)
- 1 tablespoon mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon sriracha
- 1 tablespoon red caviar
- 1 tablespoon fresh dill
- sea salt
- pepper
Instructions
Makes 12.
1. Turn on the oven to 175°C / 350°F (grill setting).
2. Cut out the flower tortillas with a flower-shaped cutter or use a small glass.
3. Place the tortilla cutouts into the mini muffin pan, pushing them down symmetrically.
4. Brush the flowers with olive oil and bake until golden (about 3 minutes). Do keep an eye on them so they don't burn.
5. Allow the tortilla croustades to cool.
6. Once cool, spread some cream cheese on each 'petal'.
7. Sprinkle black sesame seeds onto the flower's edges.
8. To make the smoked salmon dip, shred the fish, then add sour cream, mayonnaise, lemon juice, fresh dill, sriracha, sea salt, and pepper.
9. Mix until combined.
10. Spoon a small amount of dip into each croustade.
11. Top with red caviar and fresh dill.
12. Serve.
