Smoked Salmon Tea Sandwiches
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)
12 – 16 oz smoked salmon slices
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.
5.) Place the butter side down onto the salmon this helps the salmon stick to the wrap and makes it far easier to cut if the salmon sticks to the wrap.
6.) Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon.
7.) Butter 3rd wrap and place butter side down onto the salmon.
8.) Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
9.) Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
10.) 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.
11.) Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.
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.
Recipe courtesy of Nagi, Recipe Tin Eats