Smoked Salmon Dip Bites
Hot smoked salmon dip canapés with crispy tortilla and red caviar.
Servings: 12 bites
Ingredients
Flower tortillas
- 2 tortillas
- 1 tablespoon olive oil
- 2 tablespoons cream cheese
- 1 tablespoon black sesame seeds
Smoked salmon dip
- 125 grams hot smoked salmon
- 2 tablespoons sour cream or creme fraiche
- 1 tablespoon mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon sriracha
- 1 tablespoon chopped dill
- sea salt to taste
- pepper to taste
Garnish
- 1 tablespoon red caviar salmon roe
- 1 tablespoon fresh dill
Instructions
- Turn on the oven to 175°C / 350°F (grill setting).
- Cut out the flower tortillas with the flower cutter or use a small glass.
- Place the tortilla cutouts into the mini muffin tin, pushing them down symmetrically.
- Brush the flowers with olive oil and bake until golden (about 3 minutes). Do keep an eye on them so they don't burn.
- Allow the tortilla croustades to cool.
- To make the smoked salmon dip, shred the fish, then add sour cream, mayonnaise, lemon juice, fresh dill, sriracha, sea salt, and pepper.
- Mix until combined.
- Spread cream cheese carefully on each tortilla flower 'petal'.
- Sprinkle black sesame seeds along the edges of the flower, or dip the croustades into a small bowl of seeds.
- Spoon a small amount of dip into each tortilla.
- Top with red caviar and fresh dill.
- Serve.
Video
Nutrition
Calories: 63kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 143mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.4mg
