Smoked Salmon Bites

These Smoked Salmon Appetizers are fantastic to take to gatherings because it is fast to make loads – no fiddly assembly one by one – and it’s served at room temperature. These were a hit with my taste testers! See below the recipe for the cooking video (and Dozer cameo at the end!).

250g / 8 oz cream cheese, softened

1/2 cup sour cream

1/2 tsp garlic powder

Zest of 1 lemon (large) – more is better, adjust to taste!

1/2 tsp salt

1/4 cup dill, chopped

 

3 soft large wraps / tortillas (approx 23 cm / 9″ diameter) (Note 1)

350 – 480 g / 12 – 16 oz smoked salmon slices

Table butter

 

Mix Spread ingredients together. Spread half on a flatbread in a square shape. Top with half the smoked salmon. Spread a flatbread with butter – just thinly, like buttering a piece of bread. Place the butter side down onto the salmon. Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything. Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets. Using a serrated knife, trim edges to make a square. Don’t cut down – filling may squirt out, cut back and forth in a sawing motion. Chef privileges: nibble on offcuts. Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.