Smoked Salmon Bites (Appetizer)
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
49 pieces
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Calories
40 kcal
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Course
Appetizer
Smoked Salmon Bites (Appetizer)
Description
The Smoked Salmon Bites appetizer combines softened cream cheese, sour cream, garlic powder, lemon zest, salt, and chopped dill into a fresh spread. This spread is layered on soft flatbread wraps with thin slices of smoked salmon. Butter is used between the layers to help bind the stack and facilitate cutting. After assembling and pressing the layers together, chilling for several hours firms the filling so it can be neatly sliced into uniform pieces.
The result is bite-sized squares featuring the tender, smoky salmon balanced by the rich, herbed cream cheese mixture and a light citrus touch from lemon zest. The multi-layer preparation creates a compact texture that holds together well, ideal for serving with toothpicks and lemon wedges. The use of soft flatbreads ensures a pliable base without dryness or crumbliness.
These bites work well for entertaining, offering a refined finger food option. They can be prepared ahead of time, stored refrigerated, and layered with baking paper to prevent sticking. Using more salmon is advised if slices tend to be thick. The recipe is flexible with types of soft flatbread provided they are not pocket-style which would separate upon cutting.
Chilling time is crucial for the filling to set and for easier slicing, ensuring neat bite-sized pieces that present well. Leftovers should be stored carefully to maintain their shape and freshness.
Ingredients
Spread
- 250g / 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- lemon large) - more is better, adjust to taste!, zest of 1
- 1/2 tsp salt
- 1/4 cup dill chopped
Assembly
- 3 wraps soft, large, approx 23 cm / 9 inch diameter
- 3 tortillas soft, large, approx 23 cm / 9 inch diameter
- 350 - 480 g / 12 - 16 oz smoked salmon slices
- butter
Instructions
- 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 (Note 2)
- 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.
Notes
- Use soft flatbread wraps that are not pocket-style to prevent separation when cutting.
- Butter between flatbread layers helps the salmon stick and makes cutting cleaner.
- Chill the assembled stack for 4 to 48 hours to allow the filling to set firmly.
- Trim edges carefully with a serrated knife using a gentle sawing motion to avoid squeezing out filling.
- Store cut bites in an airtight container with baking paper between layers to keep them from sticking, best consumed within 2 days.
- If using thicker sliced salmon, buy extra to ensure enough for layered assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 49pieces
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 19g | |
| Calories | 40cal | 2% |
| Carbohydrates | 2.3g | 1% |
| Protein | 2g | 4% |
| Fat | 2.5g | 4% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 1.1g | 6% |
| Cholesterol | 8mg | 3% |
| Sodium | 179mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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