This smoked salmon appetizer ticks all my boxes for finger food: it’s fast to make loads (no fiddly assembly), it’s served at room temperature and can be made ahead. Oh – and it looks gorgeous and tastes fabulous! It was a hit with my taste testers!
Whenever I am taking something to a gathering, the first thought that pops into my head is logistics. How the food will travel, does it need reheating, does it need to be assembled, how many people do I need to serve. The decision of what to take is invariably narrowed down drastically once these factors are determined.
If it’s a gathering where I can’t reheat what I’m taking (or if I don’t want to add to the craziness of an event), then that cuts out half the appetisers in my repertoire. If I don’t want to bother with assembling little crostinis or similar gorgeous, delicious but fiddly things, then that chops out another good chunk of finger food recipes I regularly use. Ever assembled 50 smoked salmon blinis before? No? It’s a pain. I want to be chatting to my friends, not using tweezers to assemble gorgeous little appetisers that people inhale in one bite!
So this smoked salmon appetizer solves a bunch of my party food logistical challenges. Easy to transport. No fiddly assembly. They’re served at room temperature. And they taste SO GOOD!
PS Yes, the recipe says it makes 49 and yes you can only count 45 in the photo above. You know what happened to the missing 4.
I totally cheat with this recipe. It was inspired by an appetiser I had at a professionally catered event and it was made with crepes. I make mine with flatbreads or soft tortillas. Honestly, I promise you, it is just as good – and saves tons of time.
Am I weird for thinking this smoked salmon appetizer is quite elegant? This really is the sort of food I would proudly serve at a dinner party!
I very deliberately waited until I had a gathering at my place before I made these because this is the sort of food that I have difficulty controlling myself around. So I actually asked my mother to organise her weekly golf day at a course near my house, just so I could invite her and her friends around for wine and taste testing after golf!
They gave these Smoked Salmon Bites and Dorothy’s Moist Apple Cake a VERY big thumbs up. I got plenty of constructive feedback on another appetiser I tried out and am working on it! 😉 – Nagi x
PS My mother texted me on the 8th hole (they only play 9 holes) which is when I decided to make Dorothy’s Easiest Ever Moist Apple Cake. I had it in the oven and baking when they walked in the door. It is that fast!
PPS I’m fully aware that I’m swinging between “appetiser” and “appetizer”. US vs Aus spelling – auto correct is killing me!
- 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
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Mix Spread ingredients together.
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Spread half on a flatbread in a square shape.
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Top with half the smoked salmon.
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Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon (Note 2)
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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.
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Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
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Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
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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.
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Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.
1. I use Mission large soft flatbread wraps, sold at Coles and Woolworths in Australia. You can use any soft flatbread. Make sure they are not like pockets - if they are, they will separate once cut.
2. I forgot to do this step in the video. The butter helps the salmon stick to the wrap - you'll notice in the video that some of my stacks are a bit wonky. It makes it far easier to cut if the salmon sticks to the wrap.
3. This keeps well, already cut, for up to 2 days, in an airtight container. Stack them on top of each other with baking paper in between each layer. Try to pack them so the top layer has the lid pressing down lightly on it, to keep everything compressed and together. Some flatbread brands can curl up a bit on the edges when left out for a while - not a big deal, more about appearance.
Alternatively, assemble the stack and refrigerate for 2 days then cut before serving (this is the better option). I have not tried to freeze. All the components in this are fine to freeze, but I think the filling may lose some flavour.
4. Nutrition per piece, assuming 49 pieces. This doesn't take into account the offcuts so it's slightly higher than it actually is.
5. The smoked salmon quantity has been increased to include an upper range because it has been brought to my attention that some smoked salmon is sliced thicker so you can be a bit short. So to err on the side of caution, purchase 480g/16oz of salmon, but you may use less.
6. Smoked Salmon Appetiser nutrition per serving, assuming 49 pieces. This does not take into account the offcuts so the actual calories per piece will be lower.
WATCH HOW TO MAKE IT
Smoked Salmon Appetiser cooking video! Dozer fans – don’t miss his cameo at the end! ??
LIFE OF DOZER
Dozer! Shame on you – some modesty please!!!
Can I use heat smoked salmon? I would like to do half cold smoked and half hot smoked for those who only eat hot smoked.
Absolutely! How considerate of you to use both 🙂 N x
I recently had this at a party and they are lovely little bite sized treats. I like reading about the variations, so I thought I would add a couple more to the mix. sour cream and cream cheese with the smoked salmon and some capers and or layer with arugula and a zesty honey mustard with the other ingredients. Bon Appetite!
That’s wonderful to hear Keli! Thanks for letting me know! N x ❤️
I made this appetizer to serve on a bus for a group of friends that were travelling to Summerside.Prince Edward Island for the Robbie Burns College of Piping Fundraiser Gala.They were a big hit, & some people commented they were the best smoked salmon ever!
I used President ‘s Choice Double Oak-smoked Scottish Atlantic Salmon (300 gm)which I believe was the reason why they were so delicious .I trimmed the tortilla shells more into a square prior to preparing the recipe & placed parchment paper underneath & then covered with plastic wrap.I just pressed down gently with my hands instead of a board prior to refrigation.
When I cut them into strips I cut the end pieces into triangle shape so I could use all of the product.
That’s terrific to hear Grace! Thanks for taking the time to let me know – N x
Just made these for a party. Easy to make using rectangular Mountiain bread. Sliced beautifully with electric knife . I did find the garlic powder to be a little overpowering. Would leave it out next time. Thank you for such an easy recipe idea.
I love hearing that Lyn!! Thanks for letting me know – N x ❤️
Can I used PITAS instead of tortilla?
Hi Geraldina, I personally find them too thick for this recipe but you can if you want!N xx
I made these for our end-of-year bridge party today. They were so successful that I simply had to let you know. I live in the country (in South Africa) and sometimes struggle to find ingredients. There was no cream cheese available, so I substituted with creme fraiche. I was alarmed when the sour cream and creme fraiche mixture was very runny, but beating the mixture for a few minutes soon fixed that. Everyone loved the taste and I loved the fact that I could prepare them beforehand. My only regret is that I never took a picture. Hopefully next time!
That’s so terrific to hear Jenny!!!! Thank you were sharing your feedback – N x ❤️
I made this and all I can say is THANK YOU!!!
Soooo so, so, yummy!! Excellent to take to a party! Super impressive!
I didn’t think your recipe would make a lot… and so I made double.
It was WAY too much and I had to stuff myself. 🙂
Thanks again, highly recommended!
That’s terrific to hear Lisa! So glad you enjoyed this, thank you for letting me know! N x
Ymhow do you smoke the salmon
Hi Natoshia, I just use store bought 🙂
I have been using this appetizer recipe for years now but I usually use tortillas, roll them up, chill and then slice at the gathering. I even use lettuce too! It is always popular !
This way is a very good idea and I will do it your way the next time !
Love your recipes – I am new fan and have already done a couple of your recipes – they are easy and scrumptious !!
Love Dozer too!!
Hi Pat! Yup it’s definitely a classic combo of ingredients, I do hope you give this way a go! I find it goes further 🙂 N x
These look DELICIOUS- may or may not have salivated a tad whilst reading this recipe.
I’m thinking of swapping one of the layers of butter for avocado! Is this a Nagi approved substitution?
I quietly have a secret obsession with reading your recipes 🙂
I like your obsession… 😉 Avocado would be an amazing sub but you have to make sure to use one that doesn’t brown! Are you in Australia? If so, use shepherd’s because they don’t go brown. Don’t use Hass! It goes brown within 30 minutes. 🙂 N x
Hehe I also enjoy it! 🙂
Yes I am in Australia! Also a sydney gal. Thanks for the tip! I read that if you squeeze lemon juice onto avocado it keeps them from going brown a bit longer (maybe it only works if they’re refrigerated!) I’m just a sucker for avocado and smoked salmon hehe xox
It works for a short period of time but not as long as this is required to be refrigerated. However, shepherds avocados will stay green even without lemon! N xx