This post may contain affiliate links. Please see our disclosure policy.
Smoked Salmon Canapés with cream cheese and baked tortilla discs make a showstopping appetizer for dinner parties and special occasions.
Featuring smoked salmon rosettes, scalloped beetroot and plain cream cheese, and fresh dill to garnish, they are as delicious as they are impressive.
Smoked Salmon Canapés
Baked tortilla discs topped with cream cheese and smoked salmon rosettes.
Equipment
- round cookie cutter
Ingredients
- 1 tortilla
- 3 tablespoons cream cheese
- 1/2 teaspoon beetroot powder
- 100 grams smoked salmon
- fresh dill, to garnish
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- pepper, to taste
- sea salt, to taste
Instructions
- Use the round cutter to make the tortilla discs.
- 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 season.
- Serve.
Video
Nutrition
Calories: 55kcal, Carbohydrates: 2g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 7mg, Sodium: 127mg, Potassium: 33mg, Fiber: 0.1g, Sugar: 0.4g, Vitamin A: 75IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Leave a comment below!
