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If you want to impress your guests with a tasty and elegant appetizer everyone will love, you must try these Smoked Salmon Dip Bites.
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 dip made with hot-smoked salmon.
Serve the showstopping canapés at your next dinner party with a glass of your favorite bubbly. They are also perfect for Christmas, New Year’s, and other special celebrations.
Possible Variations
- Tortilla: Plain, wholewheat, or flavored. You can also use storebought croustades, 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.
- Hot smoked salmon: Try 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.
- Flower cookie cutter: Use a glass to cut out discs or cut the tortilla into rectangles.
FAQs
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.
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.
Recipe Tip
Top any leftover smoked salmon dip onto your favorite salad, a toasted bagel, or enjoy it as a snack with sliced veggies.
More appetizers
Smoked Salmon Dip Bites
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.
- Once cool, spread some cream cheese carefully on each 'petal'.
- Sprinkle black sesame seeds onto the flower’s edges.
- 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.
- Spoon a small amount of dip into each tortilla.
- Top with red caviar and fresh dill.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank YOU !
From Sweden🇸🇪
Thank you so much for your kind review! I’m so glad you like them! Happy New Year!