Smoked Salmon and Cream Cheese Tapas

Smoked Salmon And Cream Cheese Tapas Recipe

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Cindee Vett


This recipe is from and they are delicious. Refreshing and cool for a hot summer evening.These tapas can be prepared the night before and stored in the fridge. take them out of the fridge half an hour or so before serving for a full flavor tapas.


★★★★★ 1 vote

10 Min


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  • 7 oz
    smoked salmon
  • 3 1/2 oz
    cream cheese
  • 2 lg
  • 1/2
  • Handful of
  • ·
    salt and pepper to taste

How to Make Smoked Salmon and Cream Cheese Tapas


  1. Reserve a couple of sprigs of parsley for decoration and finely chop the rest.
    Separate the layers of smoked salmon and cut into strips.
    Spread half the cream cheese over one of the tortillas trying to get it as even as possible. Leave the outside 1/2 in without any cream cheese.
    Sprinkle half the chopped parsley over the cream cheese and then evenly space half of the smoked salmon over the top.
    Lightly sprinkle some lemon juice over the smoked salmon and then season with salt and pepper.
    Carefully roll up the tortilla and filling applying only gentle pressure. Cut into four pieces slightly diagonally. Repeat the entire process for the remaining tortilla.

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About Smoked Salmon and Cream Cheese Tapas

Course/Dish: Fish, Other Main Dishes
Other Tag: Quick & Easy

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