Smoked Salmon Canapés
Baked tortilla discs topped with cream cheese and smoked salmon rosettes.
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
- Preheat your oven to 200°C (392°F) on the grill setting.
- Use the round cutter to make the tortilla discs.
- Brush the top of the discs with olive oil.
- Arrange the tortilla discs on a lined tray.
- Bake them in the preheated oven for 2-3 minutes. Keep an eye on them so they don’t burn.
- Allow to cool on the baking tray.
- Mix half the cream cheese with beetroot powder to make it pink.
- Using a butter knife, scallop the plain and pink cream cheese interchangeably on the tortillas.
- Slice a piece of smoked salmon into long strips with a sharp knife 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
