Ingredients
- 3 each 12" Heat Pressed Flour Tortilla (10430)
- Butter, melted, as needed
- Cayenne, to taste
- Pepper, to taste
- Salt, to taste
- 3 Tbsp. Salmon Roe
- 3 Tbsp. Blood Orange, 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
- Preheat convection oven to 350°F.
- 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.
- Fold together salmon roe, blood orange, and crème fraiche and reserve refrigerated.
- 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.
