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!

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)
• 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
• 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 from Recipe tin eats