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!

Servings: 49 pieces

  • 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

  1. Mix Spread ingredients together.
  2. Spread half on a flatbread in a square shape.
  3. Top with half the smoked salmon.
  4. Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon (Note 2)
  5. 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.
  6. Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
  7. Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
  8. 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.
  9. 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:
  • 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.
  • 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.
  • 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.
  • Nutrition per piece, assuming 49 pieces. This doesn't take into account the offcuts so it's slightly higher than it actually is.
  • 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.
  • Smoked Salmon Appetizer nutrition per serving, assuming 49 pieces. This does not take into account the offcuts so the actual calories per piece will be lower.

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