Smoked Salmon Canapés

Baked tortilla discs topped with cream cheese and smoked salmon rosettes.

Updated Mar 17, 2026, Published Jun 03, 2023

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These smoked salmon canapés are an elegant twist on salmon bagels and perfect for snacking.

Round tortillas topped with pink and white cream cheese, salmon rosettes, and small sprigs of dill.

Baked tortilla discs are topped with beetroot powder-flavored cream cheese, smoked salmon, and fresh dill. Perfectly portioned, each canapé is crisp, creamy, savory, and balanced with a pop of brightness from the fresh herbs.

This easy appetizer is one of my favorites for New Year’s parties alongside my chocolate number treats and party appetizers. However, they’re also a favorite for Christmas celebrations, or your next upscale dinner party or cocktail party. Mix and match different toppings to make the recipe your own, and you can’t go wrong!

Serving Suggestion

Serve them at special occasions with your favorite glass of bubbly and my olive appetizers or tomato skewers.

❤️Why You’ll Love Smoked Salmon Canapés

Impressive and bite-sized finger food your guests will love.
Made with a few simple ingredients.
Elegant appetizer you can customize in a variety of ways.

Smoked Salmon Canapés Ingredients

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

Tortilla: I prefer plain white-flour wraps.
Olive oil: Brush the tortilla discs with olive oil to help them turn golden and crispy.
Cream cheese: I use plain, full-fat cream cheese.
Smoked salmon: Cut into small, thin strips and roll into rosettes.
Beetroot powder: Mix half the cream cheese with beetroot powder until pink. Or use beetroot juice instead.
Fresh dill: To garnish.
Lemon juice: Adds a bright, fresh flavor to complement the salmon.
Sea salt and black pepper: To taste.

How to Make Smoked Salmon Canapés

Prepare the base: Preheat the oven to 200°C (392°F) on the grill setting. Shape the tortilla discs with a round cutter. Brush them with olive oil and bake until golden.
Prepare the smoked salmon: Slice the salmon into strips. Roll the salmon slices into rosettes.
Prepare the filling: Mix half the cream cheese with beetroot powder until pink. Scallop the cream cheese mixture onto the discs with a knife.
Arrange the salmon canapés: Top the canapés with a fresh dill sprig, smoked salmon rosettes, lemon juice, and season well.

Possible Variations

Tortilla: Try blinis, crackers, puff pastry, sourdough, pita, rye bread, toast, etc.
Cream cheese: Swap for mayo, guacamole, Dijon mustard, sour cream, or creme fraiche.
Smoked salmon: Smoked trout, mackerel, caviar, tuna, chicken, or egg.
Beetroot powder: Use guacamole, pesto, hummus, or tomato chutney.
Fresh dill: Or coriander, basil, parsley, chives, or green onion.
Add-ins: Capers, cucumber slices, lemon zest, chopped pistachios, or caviar.

How to Store Leftovers

Keep leftovers in an airtight container in the fridge and enjoy within 1 day.

FAQs

Can I make the canapés in advance?

You can bake the tortilla discs (store at room temperature), and the two colored cream cheeses (store in the fridge) a few hours ahead, but wait to assemble until 1 hour before serving.

How do I ensure the tortilla discs are crispy?

Bake them until golden, be sure not to stack them while they are warm, and let them cool on the baking tray to ensure they stay crispy.

I’m having trouble shaping the smoked salmon rosettes. What do I do?

Fold a small piece of smoked salmon or dice it finely.