Prep Time: 20 min.
These smoked salmon and cream cheese canapés on baked tortilla discs are as delicious as they are impressive. Serve them at dinner parties for all your favorite people.
Ingredients
- tortillas
- cream cheese
- beetroot powder
- smoked salmon
- dill
- lemon juice
- round cookie cutter
- olive oil
- pepper
Instructions
1. Use the round cookie cutter to make the tortilla cutouts.
2. Brush the discs with olive oil and grill in your oven for 2-3 minutes. Keep an eye on them so they don’t burn.
3. Allow to cool.
4. Mix half the cream cheese with beetroot powder to make it pink.
5. Using a knife, scallop the plain and pink cream cheese interchangeably on the tortillas.
6. Slice a piece of smoked salmon into long strips and fold each strip into a small rose.
7. Place a piece of dill onto the tortillas with cream cheese, and then add the salmon rose, some lemon juice and a bit of pepper.
8. Keep in the fridge until it’s time to serve them.
Notes
The round cookie cutter is part of a set and linked in my Shop.
