3 each 12" Heat Pressed Flour Tortillas (10430)
Butter , melted , as needed
Cayenne . to taste
Pepper , to taste
Salt , to taste
3 Tbsp. Salmon Roe
3 Tbsp. Blood Oranges , segmented , small dice
6 oz. Crème Fraîche
6 oz. Dill Havarti
9 oz. Gravlax , cut into 36 thin pieces
Dill , fresh , chopped , as needed
1.) Preheat convection oven to 350°F.
2.) Brush the tortilla with butter and season with cayenne, pepper, and salt. Cut each tortilla into 12, 2 ½” circles. Press into mini muffin tins and bake, 8-10 minutes or until crisp.
3.) Fold together salmon roe, blood orange, and crème fraiche and reserve refrigerated.
4.) To assemble canapés, place a 1/6 oz. slice of dill Havarti inside one of the cups and top with ¼ oz. slices of gravlax. Spoon 1 tsp. of the crème fraiche mixture over top and garnish with a sprig of dill. Serve immediately.