Salmon Canape with Citrus and Roe Creme Fraiche

Ingredients

  • 3 Each 12" Heat Pressed Flour Tortillas (10430)
  • As Needed Butter, melted
  • To Taste Cayenne Pepper
  • To Taste Pepper
  • To Taste Salt
  • 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
  • As Needed Fresh Dill, chopped

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.