INGREDIENTS

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 

DIRECTIONS

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.

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