Description

Delight your guests with this easy-to-make smoked salmon appetizer featuring creamy spread and fresh dill, all rolled up in soft tortillas.

Ingredients

Scale

250g / 8 oz cream cheese

softened

1/2 cup sour cream

1/2 tsp garlic powder

Zest of 1 lemon

1/2 tsp salt

1/4 cup dill

chopped

3 soft large wraps / tortillas

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.
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. 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

For best results, refrigerate the assembled stack for 2 days before cutting. This appetizer keeps well for up to 2 days in an airtight container. Ensure the salmon sticks to the wraps by buttering the flatbread.

Prep Time: 20
Cook Time: 30
Category: Appetizer
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 220
Sugar: 2 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 45 mg

Keywords: smoked salmon appetizer, cream cheese spread, party snacks, easy appetizers, dill recipe