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–+ servings
Round tortillas topped with pink and white cream cheese, salmon rosettes, and small sprigs of dill.
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Smoked Salmon Canapés

Baked tortilla discs topped with cream cheese and smoked salmon rosettes.
Prep Time22 minutes
Cook Time3 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: canapés, festive finger food
Servings: 9 canapés

Equipment

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