Description
These Smoked Salmon Bites are the perfect elegant appetizer for any gathering. Creamy and tangy spread with fresh dill complements the smoky salmon, all wrapped up in a soft tortilla and sliced into delightful bite-sized pieces.
Ingredients
Units
Scale
Spread:
- 250g / 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- Zest of 1 lemon (large)
- 1/2 tsp salt
- 1/4 cup dill, chopped
Assembly:
- 3 soft large wraps / tortillas (approx 23 cm / 9″ diameter)
- 350 – 480 g / 12 – 16 oz smoked salmon slices
- Table butter
Instructions
- Mix Spread ingredients together. Combine cream cheese, sour cream, garlic powder, lemon zest, salt, and chopped dill.
- Spread half of the mixture on a flatbread in a square shape.
- Top with half of the smoked salmon.
- Butter a flatbread thinly and place butter side down onto the salmon.
- Repeat the layering with the remaining spread, salmon, and flatbread.
- Press down lightly with a flat object to compress everything.
- Refrigerate for 4 hours to set the filling.
- Trim edges to make a square, then cut into strips and squares.
- Serve with toothpicks, lemon wedges, and extra dill for garnish.
Notes
- I use Mission large soft flatbread wraps, but any soft flatbread will work.
- Buttering the flatbread helps the salmon stick for easier cutting.
- Store in an airtight container with layers separated by baking paper.
- Can be assembled ahead and cut before serving.
- Consider purchasing 480g/16oz of salmon to ensure there’s enough.
Nutrition
- Serving Size: 19g
- Calories: 40 cal
- Sugar: 0g
- Sodium: 179mg
- Fat: 2.5g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 2.3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 8mg
