Description
Delightful smoked salmon bites perfect as an elegant appetizer. Layers of creamy lemon-dill spread and smoked salmon are rolled in soft flatbreads, chilled to set, then sliced into bite-sized pieces. These savory bites combine fresh flavors with a delicate texture, ideal for parties and gatherings.
Ingredients
Scale
Spread Ingredients
- 250g / 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- Zest of 1 large lemon (adjust to taste)
- 1/2 tsp salt
- 1/4 cup fresh dill, chopped
Assembly
- 3 soft large wraps / tortillas (approx 23 cm / 9″ diameter)
- 350 – 480 g / 12 – 16 oz smoked salmon slices
- Table butter (for spreading)
Instructions
- Prepare the spread: In a bowl, combine softened cream cheese, sour cream, garlic powder, lemon zest, salt, and chopped dill. Mix thoroughly until smooth and well blended to create a flavorful spread.
- First layer of spread: Lay one flatbread on a clean surface and spread half of the cream cheese mixture evenly in a square shape over it.
- First layer of salmon: Evenly distribute half of the smoked salmon slices on top of the spread layer, covering it completely.
- Butter the next flatbread: Lightly butter one side of the second flatbread using table butter, just as you would butter a slice of bread. Place it butter-side down carefully on top of the smoked salmon layer.
- Second spread and salmon layer: Spread the remaining cream cheese mixture in a square shape over the unbuttered side of the second flatbread. Top this layer with the remaining smoked salmon. Then butter the third flatbread and place it butter-side down over the salmon layer.
- Compress the layers: Use a large flat object, such as a cutting board, to gently press down on the layered flatbreads to smooth the surface and compress all the ingredients together for a neat finish.
- Chill and set: Wrap the layered flatbreads tightly with cling wrap and refrigerate for at least 4 hours, or up to 48 hours, to allow the filling to set firmly.
- Trim edges: Remove from the refrigerator and, using a serrated knife, carefully trim the edges to form a neat square. Use a gentle sawing motion to avoid squeezing out the filling. Enjoy any offcuts as a tasty treat.
- Slice and serve: Cut the square into 6 or 7 even strips, then cut each strip into bite-sized squares. Arrange on a serving platter with toothpicks, garnished with lemon wedges and extra dill for a beautiful presentation.
Notes
- Use large soft wraps or tortillas that are pliable and not too thick to ensure easy rolling and layering.
- Butter acts as a barrier to prevent the spread from soaking into the bread and adds a subtle richness.
- Refrigeration is crucial for firm setting, making slicing easier and preserving shape.
- Serrated knife helps cut cleanly without compressing the layers.
- Offcuts can be savored as a delicious snack while preparing the bites.
