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
- 1 tortilla
- 3 tablespoons cream cheese
- pinch of beetroot powder
- 100 grams smoked salmon
- fresh dill to garnish
- 2 tablespoons lemon juice
- round cookie cutters
- 1 tablespoon olive oil
- pepper
Instructions
Makes 9.
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.
