Those Smoked Salmon cups are one of the cutest and best appetizers I have ever made. They are delicious, gorgeous looking and present well: Cute cups of pure deliciousness. Their only problem is being dangerously easy to eat. 24 cups are barely enough for 2 persons. You have been warned; multiply the quantities accordingly! :))
They are easy to prepare. You can make the horseradish dressing a day in advance and bake the cups up to two days in advance and keep them in an air tight container until ready to use.
Smoked Salmon Cups
Adapted from Apéro: Recettes et Variations Côté Cuisine. Marabout.
makes 24 cups
3 ½ oz (100 g) mayonnaise
2 teaspoons extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon fresh dill, finely chopped
3 teaspoons horseradish cream
5 large soft flour tortillas
10 ½ oz (300 g) smoked salmon
4 tablespoons salmon roe
Additional fresh dill for decoration
Scale and prep all the ingredients.
You will need on medium bowl, one mini cupcake baking pan and one circular cookie cutter (2 ¼ inch / 5,7 cm approximately).
Heat the oven to 350 F (180 C).
In a medium bowl put the mayonnaise, olive oil, vinegar, dill, horseradish cream, a little bit of salt and just a hint of black pepper. Mix well. Cover in plastic wrap and reserve in the fridge until ready to use.
Using the cookie cutter, cut out 24 circles from the soft tortillas. Place each circle in a mini cupcake opening, pressing them a little bit down, so they have a shape of half a ball or cup-to-be. Bake in the oven for 10 to 12 minutes, until lightly golden and dry (cracker texture). You want them to hold their shape but not to burn. Be careful! :)
Remove from the oven and let them cool completely.
Just before serving, take one tortilla cup, place a small piece of smoked salmon, top it with a tiny dollop of horseradish-mayo dressing a little bit of salmon roe and a small piece of fresh dill.