Smoked Salmon & Cream Cheese Appetiser
Serves: 45-49 pieces
  • Spread:
  • 250g cream cheese, softened
  • ½ cup sour cream
  • ½ tsp garlic powder
  • Zest of 1 lemon (large) - adjust to taste
  • ½ tsp salt
  • ¼ cup dill, chopped
  • Assembly:
  • 3 soft large wraps / tortillas (approx 23 cm / 9" diameter)
  • 350 - 480 g smoked salmon slices
  • Table butter
  1. Mix the 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.
  5. Spread the remaining spread on the 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 film 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 the square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.
Recipe by George Hughes Fishmongers at