Skip to Content

Salmon Canape with Citrus and Roe Creme Fraiche


12" Pressed
12" Pressed
Salmon Canape with Citrus and Roe Creme Fraiche

Scale Your Recipe

Original Recipe Serves 12
Prep Time 15 min
Cooking Time 10 min


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.

Recipe Using Same Product(s)


Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.