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This smoked salmon appetizer looks sophisticated, but is secretly easy to make using just a few simple ingredients.
Soft tortillas are topped with cream cheese, balsamic glaze, smoked salmon, and fresh dill. Rolled up into bite-sized pieces, they offer an irresistible combination of rich, savory, bright tastes.
Recipe Tip
Serve these adorable S-shaped roll-ups on a platter or stick them on a skewer to make them mess-free.
I love to serve these salmon appetizers as a starter at parties and family gatherings. However, they also make a great light lunch, paired with an heirloom tomato salad or fruit medley. Impressive in appearance, they always make meals a little special, no matter the occasion.
Smoked Salmon Appetizer Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Tortillas: I use plain white flour tortillas in a regular size (20-25 cm or 8-10 inches).
- Cream cheese: Full-fat and plain.
- Smoked salmon: Cut into strips.
- Balsamic glaze: I use a lemon balsamic glaze, which is clear-colored, but you can use any you like.
- Fresh dill: Trim into sprigs to garnish.
- Seasoning: Sea salt and pepper to balance the flavors.
How to Make Smoked Salmon Appetizers
- Prepare the tortillas: Spread cream cheese on the tortillas. Top with balsamic glaze and season well.
- Cut into eight strips, trimming away the edges on both sides.
- Top all the strips with dill at one end and half with smoked salmon at the other end. Roll up both strips.
- Merge a dill and salmon strip into an S-shape. Garnish with dill.
Possible Variations
- Tortillas: Use any tortilla you prefer, even whole wheat or gluten-free.
- Smoked salmon: Swap for roast chicken, tuna, prosciutto, salami, chorizo, bresaola, or smoked trout.
- Cream cheese: Try a herby cream cheese, goat cheese, or butter.
- Lemon balsamic glaze: Swap for honey, fresh lemon juice, regular balsamic glaze, or hot honey.
- Fresh dill: Parsley, chives, green onions, or basil.
How to Store Leftovers
Place leftover roll-ups into an airtight container and store in the fridge. Enjoy them within 2-3 days.
FAQs
Yes, they are suitable to make in advance and keep in the fridge until you are ready to serve. Wait to garnish until the last minute.
No, both the cream cheese and the S-shape help to hold them together.
Unfortunately, these are best enjoyed fresh.
More Smoked Salmon Bites
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Smoked Salmon Roulade
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Smoked Salmon Appetizer
Ingredients
- 3 tortillas
- 50 grams smoked salmon
- 4 tablespoons cream cheese
- 1 tablespoon balsamic glaze, white lemon (or lemon juice)
- 1 tablespoon fresh dill, minced
- sea salt, to taste
- pepper, to taste
Instructions
- Spread cream cheese on the tortilla.
- Drizzle white lemon balsamic glaze on top.
- Sprinkle with sea salt and pepper.
- Trim the outer edges (1-2 cm / ½ inch) to both sides.
- Cut the tortilla into 8 equally wide strips.
- Add smoked salmon to one side of half of the slices.
- Place fresh dill on the other side of all the other halves.
- Roll a dill strip almost all the way.
- Repeat with a salmon strip.
- Merge the two strips into an 'S' shape with the cream cheese sides facing each other.
- Garnish with a fresh dill sprig.
- Repeat with the remaining tortillas.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
