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!
Smoked Salmon Appetizer
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
More cocktail food for parties
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Coconut Shrimp / Prawns with Thai Mango Dipping Sauce
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See all Dip Recipes, all Party Food and the Top 25 Party Foods!
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!
More smoked salmon recipes
-
Smoked Salmon Dip – the dip version of the smoked salmon spread
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Smoked Salmon Bites (Appetizer)
Ingredients
Spread
- 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
Assembly
- 3 soft large wraps / tortillas (approx 23 cm / 9" diameter) (Note 1)
- 350 - 480 g / 12 - 16 oz smoked salmon slices
- Table 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.
Recipe Notes:
Nutrition Information:
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!!!
I’ve made this recipe twice and it is Dee-licious, BUT 12 ounces of smoked salmon isn’t enough if you’re using the large tortillas as the recipe calls for. You need at least 16 ounces. I give the recipe 5 stars!
Hi Sue! So glad you like the flavour! I am wondering if some brands of smoked salmon are thicker slices so there’s less coverage. I will add a note to use 16 oz, or less if you get the coverage. 🙂 Thanks for the tip!
You say that it can save up to 2 days. Why only 2 days? nothing in the filling/ appetizer can’t last longer.
I’m trying to make things way in advance of a party and would love more days.
Not keen on freezing, because I don’t know what it would do to the tortilla.
Any ideas about making say 6 days ahead and sealing tightly?
Hi Maura! The reason I suggest 2 days is because I found that the bread got a wee bit too wet for my taste and the dill will start to lose flavour. It does eventually start soaking up the moisture in the spread. 🙂 Also it can’t be frozen (makes the cream cheese icky).
Hi Nagi ! ! Thanks for this amazing recipe ! I’M gonna give it a try next week.
I have a question : you said you’d taste this apetizers with a crêpe instead of the flat bread. What kind of crêpe would you suggest?
More like a pancake or a french crêpe?
Thanks!!! 🙂
Hi Catherine! Just a standard crepe recipe, like this one (leave the sugar out) -> https://www.recipetineats.com/nutella-crepes-with-strawberries/ But if you can’t make the crepes large enough, try doing 3 layers instead of 2 🙂 Hope you love it!
Hi Nagi, I love the look of these! Could I use Greek yoghurt instead of sour cream?
Hi Vikki! I’ma bit worried it won’t set properly which will make it harder to cut. Sorry to say! N x
Hi Nagi, looks great but do you only add the lemon zest and no actual juice from the lemon?
Hi Ine! Yes for a couple of reasons: 1) I really just wanted lemon flavour in the cream cheese, not more sour because cream cheese and sour cream already provide enough sour and 2) I don’t want the filling to become too soft otherwise it doesn’t set enough which means it can’t be cut neatly. 🙂
I just tried these and they were so yum! I’m making them as an appetizer for Thanksgiving next week. I changed the recipe up a bit so that I could use what I had. I used spinach tortilla wraps, added minced onions and minced dill pickles. The only thing I wish I did differently was add more of the spread because mine were super thin.
So glad you liked it Farrah, thanks so much for letting me know! N x
The last weekend treat was just awesome. We had a blast eating delicious dishes at http://www.asianfusionriverside.com. I will try soon the salmon for sure.
Hope you do Diana!
Hello Nagi Followers
I made these for a Halloween party and they disappeared very quickly – looked sensational and tasted amazing washed down with a glass of sparkling wine ?.
I ended up with left over filling but that was my mistake for not spreading thickly on the flatbread. Love a recipe that you can prepare before guests arrive – thanks Nagi ?
I’m so glad you enjoyed these Jill, thank you for letting me know! N x
I prefer appi-teaser
Most people would GROAN at that joke, but I actually laughed out loud!!!
These look amazing
And has me thinking…….. I know how you love a theme……
What about Melbourne Cup party ideas???????
And of course would work for Kentucky Derby
Ok totally selfish reasons!!!
But I’m sure I’m not the only one ?
Oooh YES!!! I love it – Melbourne Cup party ideas!!! So food that travels well? 🙂 N x
I’m hosting, but looking for non-heating, made b4 hand dishes……. so when the bubbles start flowing I can relax and enjoy the day, without slaving!
So exactly like this one! 🙂 I didn’t get organised to put together something properly but let me see what I can knock up 🙂 N x
Oh how practical! Methinks most of us make mad amounts of smoked salmon appetizers [with a ‘z’ for me thanks 🙂 !] every year as the platters always miraculously empty, but I had not quite thought of this v v logical way: SO easy if you are taking it/them along – make at home, cut at the next address!! Make earlier: cut just before serving!! Great . . . [And Dozer: you ARE pretty athletic, and honestly, nothing shows which we all have not seen before: hope you had a good wriggle 🙂 !
BA HA HA! You crack me up Eha!! He is a total disgrace 🙂 I’m glad you like the look of this Eha!! N x
Well!!! Methinks all of us can tell a male from a female dog: how – ’cause we SEE it! Why should he not show off his masculinity plus needed anatomy a time or two – huh ? Don’t think he took an hour to decide to scratch his back nor think you would be there with that little black box or phone or whatever . . . pretty nifty photo at that . . . 🙂 !!
BA HA HA!!! You are TOO FUNNY Eha! N x
Aah, Nagi, you’ve done it again. I keep telling myself that I do NOT need any more recipes but your’s are irresistible. I sometimes feel that I should ban myself from here – but that’s not going to happen too soon. Mr C loves smoked salmon (doesn’t eat shellfish) so I’ll be making this for him – not all of them, of course.
If one wanted to use crepes but not want to make them, there are frozen ones available. Haven’t tried them but maybe they be could be used.
BTW, did you know that your recipe for Slow Cooked Lamb Shanks was featured in an article in Huffington Post? Well done.
Thanks Carmen!! Well now, you mustn’t deprive Mr C, hmm? 🙂 I missed the shanks in Huffington Post, I must go find it! Thanks for letting me know ! N x
Fabulous appetizer, Nagi! I’m with you – when I’m taking something for a gathering, I consider logistics before I ever start to search for a recipe. And, you’re right, this one has it all – flavorful, beautiful, portable – hooray!!
And omg – that Daisy. You had tears of laughter rolling down my face.
It’s the reason why Photoshop was invented – to protect Dozer’s privates 😉
YESSS! I would EAT ALL 50 Fyi… I make these all the time but I roll them up. But the cubes…omg they look so MUCH more elegant. I love how easy your mind thinks…like i would have thought of something so much more elaborate…but this…this is epic!
You know me Mila. I’m all about easy!! 🙂 N x
I don’t do smoked salmon so won’t be making any of your beautiful looking appetissssssers. BUT …..I had to comment on your very clever strategically placed daisy saving Dozer further embarrassment. Clean your act up Dozer!
You don’t do smoked salmon?? Dozer is a disgrace. Lucky I know how to photoshop over his privates!!
I was born and bred in Scotland where smoked salmon is par for the course – you can have only too much of something!.
These look simply amazing! What we make is something similar. We make pinwheels by making a cream cheese filling like yours, then add the smoked salmon. Roll up the tortilla and put plastic wrap around it and chill. Then when your ready slice. You get some cute pinwheels. You can also use roast beef and add horseradish to the cream cheese and also a sliced turkey. They are great to make but your look so fancy!! I’m making the recipe, especially since I get to eat the little offalls. xoxoxo
Ooh, I do love making pinwheels too! I like the sound of the roast beef one, I’ve never tried that! N xx
Perfect squares of equal dimensions and thickness! That is classy! ??
What happened to the missing 4? Was it a four legged beast? ?
It was a TWO legged beast. ME!!!
Love it….serving to book club next month….thanks
Thanks Lyn! I do hope you try it!! 🙂
Hi Nagi! These are amazing! You would catch me just standing next to the platter munching one after the other! Tortillas and flatbreads are so versatile! I need to get some salmon! I think an appetiizer night is in order!
I would be standing right there next to you!!!
Oh, they look so pretty! Something to keep in mind for upcoming holiday gatherings. In the photographs, the Australian flatbread looks like an American tortilla. For us a flatbread looks much thicker, like what you would wrap a gyro with…. I bet using a colored tortilla, like spinach would also make it look lovely!
Ooh yes! Multi coloured one! 🙂
OMG! These look so good. I bookmarked it for my upcoming gathering. Thank you!
Thank you Sue! I was on your blog today, browsing for some new Korean recipes to try. 🙂 Any suggestions? What’s your favourite??