Smoked Salmon is a timeless classic — elegant, fresh, and full of flavour. Whether you’re preparing an impressive party platter or a light lunch, these smoked salmon wraps bring together creamy cheese, fragrant dill, and tangy lemon in perfect harmony. The best part? They’re incredibly easy to make and can be prepared ahead of time for stress-free entertaining. With every bite, you’ll taste a balance of smoky, citrusy, and herby goodness that feels both luxurious and effortless.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Effortless: Ready in minutes — no cooking required!
- Fresh & Creamy Flavour: The combo of zesty lemon, dill, and velvety cream cheese is simply divine.
- Perfect for Any Occasion: Ideal for brunches, picnics, appetisers, or elegant canapés.
- Make-Ahead Friendly: Chill and slice before serving for fuss-free hosting.
- Restaurant-Quality at Home: Looks impressive, tastes incredible, and requires zero chef skills!
Ingredients Needed
For the Creamy Spread:
- 250g (8 oz) cream cheese, softened
- ½ cup sour cream – adds lightness and tang
- ½ teaspoon garlic powder – for a subtle savoury note
- Zest of 1 large lemon – adds brightness; adjust to taste
- ½ teaspoon salt, or to taste
- ¼ cup fresh dill, finely chopped
For Assembly:
- 3 large wraps or tortillas (about 23 cm / 9″ diameter) – soft and pliable
- 350–480 g (12–16 oz) smoked salmon slices – use good-quality, thinly sliced salmon
- Butter, for spreading lightly on wraps
How to Make Smoked Salmon Wraps
Step 1 – Prepare the Creamy Spread
In a medium bowl, combine the cream cheese, sour cream, garlic powder, lemon zest, salt, and dill. Mix until smooth and well blended. The lemon and dill bring freshness that balances the richness of the salmon beautifully.
Step 2 – Layer the Wraps
Lay one tortilla flat on your work surface. Spread half of the creamy mixture evenly, forming a square shape in the centre — this ensures even layers and tidy edges later on.
Step 3 – Add the Salmon
Place half of the smoked salmon slices on top of the spread, covering it evenly. The buttery texture of the salmon contrasts perfectly with the creamy base.
Step 4 – Stack and Repeat
Butter a second wrap very lightly (just as you’d butter toast). Place it butter-side down onto the salmon layer. Spread the remaining cream cheese mixture in the same square shape, then top with the rest of the salmon slices. Butter the final wrap and place it butter-side down on top.
Step 5 – Press and Chill
Gently press the stack down using a flat board or your hands to compact the layers slightly. Cover with cling film and refrigerate for at least 4 hours (or up to 48 hours). This allows the filling to set and makes slicing much easier.
Step 6 – Slice and Serve
Once chilled, use a serrated knife to trim the edges for a neat square shape (chef’s treat: nibble on the offcuts!). Slice into 6–7 even strips, then cut each strip into small squares. Serve cold with lemon wedges, extra fresh dill, and toothpicks for easy handling.
Serving and Storage Tips
- Serving Ideas: Arrange the salmon bites on a platter with lemon slices and dill sprigs. They pair beautifully with sparkling wine, cucumber salad, or avocado toast.
- Storage: Keep refrigerated in an airtight container for up to 2 days.
- Make-Ahead: Perfect for preparing the day before a gathering — the flavours develop even more overnight.
Helpful Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Want extra punch? Add a teaspoon of Dijon mustard or a sprinkle of capers.
- Use wholegrain wraps for a wholesome twist or spinach tortillas for colour.
- Always slice when well chilled — it keeps the layers neat and intact.
Smoked Salmon Wraps with Creamy Dill Spread
Ingredients
Method
- Step 1 – Prepare the Creamy Spread: In a medium bowl, combine cream cheese, sour cream, garlic powder, lemon zest, salt, and dill. Mix until smooth and well blended.
- Step 2 – Layer the Wraps: Lay one tortilla flat. Spread half the creamy mixture evenly in the center in a square shape for tidy edges.
- Step 3 – Add the Salmon: Place half the smoked salmon slices on top of the spread, covering evenly.
- Step 4 – Stack and Repeat: Butter a second wrap lightly, place it butter-side down, spread the remaining mixture, and top with the remaining salmon. Finish with a buttered wrap on top.
- Step 5 – Press and Chill: Gently press the stack down, cover with cling film, and refrigerate for at least 4 hours (up to 48 hours) to set.
- Step 6 – Slice and Serve: Trim edges, slice into strips and squares, and serve chilled with lemon wedges and fresh dill.
Notes
Conclusion
These smoked salmon wraps prove that simplicity can be utterly luxurious. With their creamy texture, vibrant lemon zest, and delicate smoky flavour, they’re perfect for entertaining or treating yourself to something special. You’ll love how easy they are to make — and how quickly they disappear!
If you try this recipe, please leave a star rating and comment below to let me know how it turned out. Don’t forget to share your creations on Pinterest or Facebook — I’d love to see your take on these elegant salmon bites!
Frequently Asked Questions (FAQ)
What to serve smoked salmon on?
Smoked salmon goes beautifully on bagels, wraps, crackers, or blinis. You can also add it to salads, pasta, or even scrambled eggs for a rich, savoury touch.
Is smoked salmon really smoked?
Yes — it’s cured and then cold- or hot-smoked to develop that signature smoky aroma and delicate flavour.
What sauce goes with smoked salmon?
It pairs perfectly with dill sauce, lemon cream, or horseradish mayo. For a lighter option, try yogurt with herbs and lemon juice.
Why do people like smoked salmon?
It’s loved for its silky texture, balanced saltiness, and rich flavour that feels both indulgent and refreshing. Plus, it’s a great source of protein and omega-3s!