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.

What you need

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.