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Home Most Popular

Smoked Salmon Appetizer Bites

By:Nagi
Published:21 Oct '16Updated:16 Dec '20
111 Comments
Recipe v Video v Dozer v

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 fantastic for gatherings - no fiddly assembly, served at room temperature, looks elegant and tastes SO GOOD! www.recipetineats.com

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!

Smoked Salmon Appetizer fantastic for gatherings - no fiddly assembly, served at room temperature, looks elegant and tastes SO GOOD! www.recipetineats.com

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.

Smoked Salmon Appetizer fantastic for gatherings - no fiddly assembly, served at room temperature, looks elegant and tastes SO GOOD! www.recipetineats.com

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

  • Cheeseburger Party Meatballs

  • Cocktail Meatballs

  • Spinach Ricotta Rolls or Puffs

  • Ham and Cheese Puffs

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  • Chorizo Bites in Sweet & Sour Sauce

  • Coconut Shrimp / Prawns with Thai Mango Dipping Sauce

  • Truly Crispy Baked Wings – or Buffalo Wings

  • See all Dip Recipes, all Party Food and the Top 25 Party Foods!

Smoked Salmon Appetizer fantastic for gatherings - no fiddly assembly, served at room temperature, looks elegant and tastes SO GOOD! www.recipetineats.com

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!

Smoked Salmon Appetizer fantastic for gatherings - no fiddly assembly, served at room temperature, looks elegant and tastes SO GOOD! www.recipetineats.com

More smoked salmon recipes

  • Smoked Salmon Dip – the dip version of the smoked salmon spread

  • Smoked Salmon and Egg Breakfast Mille-feuille

  • Smoked Salmon Potato Rosti Stack

  • Salmon Quiche

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Smoked Salmon Appetizer fantastic for gatherings - no fiddly assembly, served at room temperature, looks elegant and tastes SO GOOD! recipetineats.com

Smoked Salmon Bites (Appetizer)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Total: 15 mins
Appetizer
4.87 from 23 votes
Servings49 pieces
Tap or hover to scale
Print
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These Smoked Salmon Appetisers 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!).

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:

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.
smoked-salmon-appetizer-nutrition

Nutrition Information:

Serving: 19gCalories: 40cal (2%)Carbohydrates: 2.3g (1%)Protein: 2g (4%)Fat: 2.5g (4%)Saturated Fat: 1.4g (9%)Polyunsaturated Fat: 1.1gCholesterol: 8mg (3%)Sodium: 179mg (8%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!!!

dozer-and-ollie-rumbling

Smoked Salmon Appetizer fantastic for gatherings - no fiddly assembly, served at room temperature, looks elegant and tastes SO GOOD! www.recipetineats.com

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111 Comments

  1. Sue says

    May 14, 2017 at 5:21 am

    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!

    Reply
    • Nagi says

      May 15, 2017 at 8:43 pm

      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!

      Reply
  2. Maura says

    January 22, 2017 at 6:27 am

    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?

    Reply
    • Nagi says

      January 23, 2017 at 7:43 am

      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).

      Reply
  3. Catherine says

    January 13, 2017 at 2:30 pm

    5 stars
    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!!! 🙂

    Reply
    • Nagi says

      January 13, 2017 at 3:11 pm

      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!

      Reply
  4. Vikki says

    December 14, 2016 at 1:22 pm

    Hi Nagi, I love the look of these! Could I use Greek yoghurt instead of sour cream?

    Reply
    • Nagi says

      December 14, 2016 at 7:39 pm

      Hi Vikki! I’ma bit worried it won’t set properly which will make it harder to cut. Sorry to say! N x

      Reply
  5. Ine says

    November 27, 2016 at 7:22 pm

    Hi Nagi, looks great but do you only add the lemon zest and no actual juice from the lemon?

    Reply
    • Nagi says

      November 30, 2016 at 7:00 pm

      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. 🙂

      Reply
  6. Farrah Pierre Noel says

    November 17, 2016 at 7:38 am

    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.

    Reply
    • Nagi says

      November 17, 2016 at 6:54 pm

      So glad you liked it Farrah, thanks so much for letting me know! N x

      Reply
  7. Diana Kal says

    October 24, 2016 at 4:34 pm

    4 stars
    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.

    Reply
    • Nagi says

      October 25, 2016 at 7:48 pm

      Hope you do Diana!

      Reply
      • Jill says

        October 31, 2016 at 7:47 am

        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 ?

        Reply
        • Nagi says

          November 2, 2016 at 8:03 pm

          I’m so glad you enjoyed these Jill, thank you for letting me know! N x

          Reply
  8. marianne says

    October 23, 2016 at 5:05 am

    I prefer appi-teaser

    Reply
    • Nagi says

      October 25, 2016 at 7:30 pm

      Most people would GROAN at that joke, but I actually laughed out loud!!!

      Reply
  9. Tania says

    October 22, 2016 at 6:50 pm

    5 stars
    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 ?

    Reply
    • Nagi says

      October 25, 2016 at 7:27 pm

      Oooh YES!!! I love it – Melbourne Cup party ideas!!! So food that travels well? 🙂 N x

      Reply
      • Tania says

        October 28, 2016 at 3:17 pm

        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!

        Reply
        • Nagi says

          October 28, 2016 at 6:43 pm

          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

          Reply
  10. Eha says

    October 22, 2016 at 11:32 am

    5 stars
    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 🙂 !

    Reply
    • Nagi says

      October 25, 2016 at 7:24 pm

      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

      Reply
      • Eha says

        October 26, 2016 at 2:41 pm

        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 . . . 🙂 !!

        Reply
        • Nagi says

          October 27, 2016 at 5:38 am

          BA HA HA!!! You are TOO FUNNY Eha! N x

          Reply
  11. Carmen says

    October 22, 2016 at 9:14 am

    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.

    Reply
    • Nagi says

      October 25, 2016 at 7:11 pm

      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

      Reply
  12. Marissa says

    October 22, 2016 at 8:10 am

    5 stars
    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.

    Reply
    • Nagi says

      October 25, 2016 at 7:10 pm

      It’s the reason why Photoshop was invented – to protect Dozer’s privates 😉

      Reply
  13. mila says

    October 22, 2016 at 7:13 am

    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!

    Reply
    • Nagi says

      October 25, 2016 at 7:09 pm

      You know me Mila. I’m all about easy!! 🙂 N x

      Reply
  14. ann says

    October 22, 2016 at 7:12 am

    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!

    Reply
    • Nagi says

      October 25, 2016 at 7:09 pm

      You don’t do smoked salmon?? Dozer is a disgrace. Lucky I know how to photoshop over his privates!!

      Reply
      • ann says

        October 25, 2016 at 7:21 pm

        I was born and bred in Scotland where smoked salmon is par for the course – you can have only too much of something!.

        Reply
  15. Marisa Franca @ All Our Way says

    October 22, 2016 at 5:42 am

    5 stars
    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

    Reply
    • Nagi says

      October 25, 2016 at 7:08 pm

      Ooh, I do love making pinwheels too! I like the sound of the roast beef one, I’ve never tried that! N xx

      Reply
  16. CK says

    October 22, 2016 at 4:07 am

    4 stars
    Perfect squares of equal dimensions and thickness! That is classy! ??

    What happened to the missing 4? Was it a four legged beast? ?

    Reply
    • Nagi says

      October 25, 2016 at 7:06 pm

      It was a TWO legged beast. ME!!!

      Reply
  17. Lyn says

    October 22, 2016 at 3:05 am

    Love it….serving to book club next month….thanks

    Reply
    • Nagi says

      October 25, 2016 at 7:06 pm

      Thanks Lyn! I do hope you try it!! 🙂

      Reply
  18. Dorothy Dunton says

    October 22, 2016 at 1:30 am

    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!

    Reply
    • Nagi says

      October 25, 2016 at 7:05 pm

      I would be standing right there next to you!!!

      Reply
  19. Neena | Paint the Kitchen Red says

    October 22, 2016 at 12:24 am

    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!

    Reply
    • Nagi says

      October 25, 2016 at 7:03 pm

      Ooh yes! Multi coloured one! 🙂

      Reply
  20. Sue | My Korean Kitchen says

    October 21, 2016 at 9:30 pm

    5 stars
    OMG! These look so good. I bookmarked it for my upcoming gathering. Thank you!

    Reply
    • Nagi says

      October 25, 2016 at 7:01 pm

      Thank you Sue! I was on your blog today, browsing for some new Korean recipes to try. 🙂 Any suggestions? What’s your favourite??

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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