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If you want to impress your guests with a tasty and elegant appetizer, try these Smoked Salmon Dip Bites.

A hand holds a flower-shaped tortilla tart topped with cream cheese filling, orange fish roe, smoked salmon dip, black sesame seeds, and dill.
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To make them, cut out flower-shaped tortilla pieces and bake in a mini muffin tin. Top the tortilla croustades with cream cheese and sesame seeds, then fill them with the delicious, creamy, hot-smoked salmon dip.

A close up of a tortilla tart topped with a creamy seafood spread, orange fish roe, dill, and black sesame seeds along the edge.

Serve the showstopping salmon bites at your next dinner party with a glass of your favorite bubbly. They also make the perfect canapés for Christmas, New Year’s, and other special celebrations.

Recipe Tip

Top any leftover smoked salmon dip onto your favorite salad, a toasted bagel, or enjoy it as a snack with sliced veggies.

Smoked Salmon Dip Bites Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

  • Tortillas: Plain flour tortillas.
  • Cream cheese: I use plain, full-fat cheese, but you can use any variety you like.
  • Black sesame seeds: For crunch and the slightly nutty flavor.
  • Hot smoked salmon: Delicious, flaky, smoky taste.
  • Sour cream: Provides a rich, creamy texture.
  • Mayonnaise: Use what you have to hand. I like the full-fat version.
  • Lemon juice: Adds freshness.
  • Sriracha: Adjust to your taste.

How to Make Smoked Salmon Dip Bites

  1. Prepare the ingredients: Preheat the oven to 175°C / 350°F (grill setting). Cut out the tortilla flowers with the cookie cutter. Push the flowers into the mini muffin tin. Brush with olive oil. Bake for 3 minutes until golden. Cool. Mix shredded salmon, sour cream, mayonnaise, lemon juice, fresh dill, and sriracha to make the dip. Season to taste.
  2. Assemble the bites: Top each tortilla flower petal with cream cheese. Sprinkle or dip the edges in sesame seeds. Add smoked salmon dip.
  3. Final touches: Garnish with red caviar and fresh dill.

Possible Variations

  • Tortilla: Plain, wholewheat, or flavored. You can also use storebought croustades, mini flatbreads, blinis, or puff pastry.
  • Black sesame seeds: Use a combination of black and white sesame seeds or sprinkle with finely chopped herbs such as fresh chives or dill. Capers could work, too.
  • Hot smoked salmon: Try regular smoked salmon, tuna, shredded chicken, or plain smoked salmon.
  • Lemon juice: Or lime juice.
  • Sour cream and mayonnaise: Use Greek yogurt for a creamy alternative for both.
  • Sriracha: Chili flakes, chili powder, fresh chili, jalapeño, or cayenne.
  • Dill: Chopped chives, parsley, or green onions.
  • Flower cookie cutter: Use a glass to cut out discs or cut the tortilla into rectangles.

FAQs

Can I prepare the bites in advance?

Yes, you can prepare the tortilla croustades and dip ahead of time. Wait to assemble the smoked salmon appetizer until an hour before your guests arrive.

I don’t have a mini muffin tin. Can I still make these?

Absolutely! Just place the flowers flat on a baking sheet. They will be wider, but still beautiful. The filling isn’t runny, so it should stay in place in the center.

More Appetizers

A hand holds a flower-shaped pastry cup topped with creamy filling, orange fish roe, black sesame seeds, and a sprig of dill—delicious bites perfect for health-conscious food recipes. More similar appetizers rest on a round white platter behind.
5 from 1 vote
Servings: 12 bites

Smoked Salmon Dip Bites

Hot smoked salmon dip canapés with crispy tortilla and red caviar.
Prep: 30 minutes
Cook: 3 minutes
Total: 33 minutes
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Ingredients 

Flower tortillas

  • 2 tortillas
  • 1 tablespoon olive oil
  • 2 tablespoons cream cheese
  • 1 tablespoon black sesame seeds

Smoked salmon dip

  • 125 grams hot smoked salmon
  • 2 tablespoons sour cream, or creme fraiche
  • 1 tablespoon mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon sriracha
  • sea salt, to taste
  • pepper, to taste

Garnish

  • 1 tablespoon red caviar
  • 1 tablespoon fresh dill

Instructions 

  • Turn on the oven to 175°C / 350°F (grill setting).
  • Cut out the flower tortillas with the flower cutter or use a small glass.
  • Place the tortilla cutouts into the mini muffin tin, pushing them down symmetrically.
  • Brush the flowers with olive oil and bake until golden (about 3 minutes). Do keep an eye on them so they don’t burn.
  • Allow the tortilla croustades to cool.
  • To make the smoked salmon dip, shred the fish, then add sour cream, mayonnaise, lemon juice, fresh dill, sriracha, sea salt, and pepper.
  • Mix until combined.
  • Spread cream cheese carefully on each tortilla flower 'petal'.
  • Sprinkle black sesame seeds along the edges of the flower, or dip the croustades into a small bowl of seeds.
  • Spoon a small amount of dip into each tortilla.
  • Top with red caviar and fresh dill.
  • Serve.

Video

Nutrition

Calories: 63kcal, Carbohydrates: 3g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 7mg, Sodium: 143mg, Potassium: 37mg, Fiber: 0.3g, Sugar: 0.4g, Vitamin A: 58IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. Siv Jirving says:

    5 stars
    Thank YOU !
    From Sweden๐Ÿ‡ธ๐Ÿ‡ช

    1. Sine says:

      Thank you so much for your kind review! I’m so glad you like them! Happy New Year!