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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.

Nine crackers topped with a beetroot and cream cheese spread, smoked salmon arranged in a rose shape, and garnished with dill, set on a gray surface.
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Round crackers topped with swirls of smoked salmon, a pink and white creamy spread, and fresh dill make elegant bites—perfect for health-conscious food lovers seeking delicious recipes to impress on a speckled grey surface.
Servings: 9 people

Smoked Salmon Rose Canapés

Prep: 20 minutes
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Ingredients 

  • 1 tortilla
  • 3 tablespoons cream cheese
  • pinch of beetroot powder
  • 100 grams smoked salmon
  • fresh dill to garnish
  • 2 tablespoons lemons juice
  • round cookie cutter
  • 1 tablespoon olive oil
  • pepper

Instructions 

  • Use the round cookie cutter to make the tortilla cutouts.
  • 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.
  • Allow to cool.
  • Mix half the cream cheese with beetroot powder to make it pink.
  • Using a knife, scallop the plain and pink cream cheese interchangeably on the tortillas.
  • Slice a piece of smoked salmon into long strips and fold each strip into a small rose.
  • 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.
  • Keep in the fridge until it’s time to serve them.

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