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
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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!!!
They were a hit at the annual family get together.
I could not find plain, unflavored, Mission wraps despite the fact that I’m in Southern California. Only found spinach and/or sun dried tomato flavored wraps.
So I subbed with Taco size flour tortillas which the closest I could get.
They were fine BUT they do separate into 2 very thin layers which tend to separate even more when you cut them.
I should have known, because when you make them at home the tortilla will puff up, indicating it is thoroughly cooked.
Just a word to the wise.
Though in retrospect, I could have used the sun dried tomaro ones.. would like add a flavor more akin to lox, cream cheese and tomato.
I’m going to make the crepes. I think that sounds fabulous.
Ok, so I was bad and did not completely read the instructions. 1. I did not have 4 hrs to chill. Stuck them in the freezer for an hour, perfect! Second, I only did one layer! 🙄 They were still a huge hit! But I doubled the recipe, so guess what I’m eating all week???? No complaints!! Great recipe!
Hi, just wondering what you could substitute for the salmon for vegetarians? Thanks
Well-drained wood fired capsicum or thin slices of roasted butternut pumpkin.:)
Excellent. Great instructions and rave reviews from guests. I substituted a 7 oz tub of Smoked Salmon Seafood Dip (a Waterfront Bistro brand cream cheese base salmon dip) for one of the layers, and then used some of the surplus of Spread in the recipe to butter the tortillas. The dip added more color and spice. I actually thought the dip would help cut down on the $$$ smoked salmon, but I ended up using 14 oz. of salmon anyway. Makes a lot of squares. These qualify as ‘To Die For’ smoked salmon bites. You must try these!
Smoked salmon is my favourite, so I’d like to try these for a neighbourhood party.
I have a question about instruction #4. It says to butter the flatbread thinly, like I’d butter bread.
Which is it? Thinly or like I’d butter bread? Everything is better with butter!
Just teasing Nagi, all your recipes are the best and I look forward to giving it a try. If I have the time, I’ll make another batch of your home cured salmon to use. It was delish!
Oh you are my kind of person Deb!! N x
Oh Nagi, you’ve done it again!
These are fabulous. I made them using wraps. Would definitely serve them at any function
Delicious. This will be the second time I have made these with tortillas. I might try with shop bought crepes another time just to see what the difference is. Nagi, your recipes always come up trumps.
I made these for a Christmas Eve dinner at a friend’s house. There were 8 children and 14 adults. Every bite was eaten and people sked for the recipe. So easy to make and easy to transport. Thanks, Nagi.
Hi Nagi! Just wanted to say I’ve made so many of your recipes and every single one has been delicious. These smoked salmon bites were no exception. I made no changes and they flew off the plate.
Also, I have a dog named Dozer too, so I love seeing pics of your pup.
Thanks again!
would it work if i made them as rolls instead of squares? I was thinking of not adding the last tortilla on and make a wrap instead and then cut it into small rolls/pinwheels… have you ever tried it? do you think it would work?
Loved the salmon and cream cheese filling BUT I would comment to Never use Tortillas! I did and was extremely disappointed im the resulting texture after refrigeration.
Gummy, Would try to find flatbread next time.
These are super easy to make (I added a few squeezes of wasabi paste to give it a kick!), and they present so well when plated. A great nibble that everyone enjoys!
Nice idea Sheryl, I love wasabi! – N x
These were one of 5 savoury nibbles I made for a party of 30 guests. Doubled the recipe and they all went in no time. My husband ate all the off cuts and loved it.
Also made your Never Ending Meringue for the same party and made it just over 2 metres long and was left with 30cm, (this is the 4th time I have made this but this was the longest).
Thank you so much for all your wonderful recipes, which are amazingly detailed, with so many useful tips for preparing ahead, to make life easier.
Happy New Year to you.
Just what I was looking for. I wanted light but interesting snacks and I found them here. Thank you.
Just a quick question, can I substitute mayonnaise for sour cream in this recipe?
It’s not quite the same Deanna, I would use natural yogurt instead. N x
👌 perfect
What do you think about cutting the tortillas into a square before assembling? Then you wouldnt have the wasted side pieces ??
Yes you could definitely do that if you prefer! (These are the chefs treats 😉 ) N x
Made two versions of this, one with salmon and one without using wholemeal wraps. Absolutely gorgeous. None left at the end of the evening. I managed to get even more out using the cut off bits, so I didn’t eat too much or waste any. Thanks!
Perfect Beverly, sounds like you nailed it! N x
These are wonderful! I kicked it up a notch with a little caper. Delicious!