Smoked Salmon and Cream Cheese Tortilla Bites

Name: Smoked Salmon and Cream Cheese Tortilla Bites
Prep time: 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 10 oz Cream cheese, softened at room temperature; 5 tbsp sour cream; 1 fresh lemon, juiced; 1 tbsp dried dill; 1 small cucumber; 3 large tortillas; 8 oz smoked salmon; salt and pepper to taste

May 3, 2023

These Smoked Salmon and Cream Cheese Tortilla Bites are the perfect party appetizer! Combining rich, smoky salmon with cool, refreshing cucumber and tangy cream cheese, these bites are layered inside soft tortillas for the ultimate handheld snack. With just a few simple steps, you can create a flavor-packed appetizer that's sure to impress your guests.

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Smoked Salmon and Cream Cheese Tortilla Bites 1

These make a great appetizer or light lunch or dinner. Everything is a little more special when served on a Stick!

Smoked Salmon and Cream Cheese Tortilla Bites

Cuisine: American, Mexican Courses: Appetizers, Dinner, Lunch, Snack Recipe Keys: M Meal Prep

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Prep Time 15 mins Rest Time 3 hrs Total Time 3 hrs 15 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Servings

10 oz Cream cheese, softened at room temperature
5 tbsp sour cream
1 fresh lemon, juiced
1 tbsp dried dill
1 small cucumber
3 large tortillas
8 oz smoked salmon
salt and pepper to taste

Instructions

In a medium mixing bowl, combine the cream cheese, sour cream, lemon juice, and dried dill. Generously season with salt and pepper and mix to combine.
Using a mandoline or a vegetable peeler, slice the cucumber into thin strips lengthwise.
Place one tortilla on a clean work surface and spread with a thick layer of the cream cheese mixture. Layer the smoked pieces over the cream cheese, in a square shape.
Spread a very thin layer of cream cheese on the second tortilla and place it cream cheese side-down over the salmon. This ensure the salmon sticks to the tortilla.
Spread another thick layer on top of the second tortilla, leaving just a couple teaspoons for the top tortilla layer. Place the cucumber slices on top of the cream cheese, again, forming a square shape.
Spread the remaining cream cheese mixture on the third tortilla and place it cream cheese side-down on top of the cucumber.
Wrap the tortilla stack in a piece of parchment paper and place it in the fridge to set for 2-3 hours.
Once set, remove the tortilla stack from the fridge and cut off the edges to form a square shape. Cut the square into strip and then each strip into small, bite-sized squares.
Arrange on a serving platter and enjoy!