Salmon Pita Bites

A Simple Salmon Appetiser:

Salmon is one of the most luxurious ingredients you can introduce to your party menu, and when it comes to appetisers, it is in a league of its own.

Whether you’re planning a laid-back weekend lunch, a sizzling BBQ, or an upscale cocktail party, a simple salmon appetiser can bring a touch of sophistication that will create a talking point for your guests.

Salmon is a star ingredient for many reasons, but its versatility is what really sets it apart. Whether you’re working with smoked salmon or fresh fillets, it adapts beautifully to a wide array of flavours and preparations.

Its rich, velvety texture provides the perfect canvas for both bold and subtle flavour profiles. From delicate bites to more substantial hors d’oeuvres, salmon is your go-to for creating appetisers that look as good as they taste.

A Touch of Class

The beauty of a simple salmon appetiser is that it can effortlessly bring elegance to any event. These salmon bites are really canapés by definition as they are served on a bread base.

Consider serving a platter of salmon canapés with a dollop of citrus-infused sour cream at a sophisticated cocktail party or your Friday night drinks with friends.

Even a casual weekend lunch can be made that little bit ‘extra’ with salmon tartare served on toasted crostini. No matter the occasion, a simple salmon appetiser will always add a touch of class that elevates the entire event.

Perfect balance of flavour

One of the secrets to elevating salmon appetisers lies in pairing them with creamy toppings like sour cream. This combination creates a luxurious mouthfeel and a perfect balance of flavours.

The tanginess of sour cream complements the richness of the salmon, making each bite a burst of decadence.

You can serve salmon on a crisp cracker, atop a slice of cucumber, or spoon it into a pastry shell, the addition of a creamy element transforms a simple salmon appetiser into a show-stopping starter.

Guaranteed To Impress

In the world of appetisers, salmon is undoubtedly the bomb because of it’s versatility & high-end recognition, then coupled with a velvety texture and the right pairing, allows it to shine in any setting.

Regardless if you’re hosting a grand affair or a simple gathering, add a simple salmon appetiser & bring an undeniable elegance to the table. Remember, that with salmon, you’re pretty much guaranteed to impress.

A Lasting Impression

Salmon, with its luxurious texture and ability to pair beautifully with creamy elements, ensures that your appetisers will impress even the most discerning palates.

Salmon’s natural richness and adaptability make it the perfect choice for hosts who want to make a lasting impression.

When you serve salmon appetisers, you’re not just offering food; you’re offering an experience—one that speaks of quality, attention to detail, and a passion for gourmet dining.

I never design a party menu without including salmon. Whether you keep it simple or go for something more elaborate, this versatile ingredient offers endless possibilities to elevate your dishes.

Add a little citrus and a creamy element & you have the perfect bite. Try this simple salmon appetiser recipe and see what you think.

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Salmon Bombs

(Serves 12 Prep 30 Mins)

You Will Need:

Pita Pocket: I use Mission pita pockets, which come in a pack of 3. You literally need 1 and when you split it apart, you can get 12-14 bite-sized pita chips.

Garlic Olive Oil Spray: Garlic Olive oil now comes in a spray. It adds a subtle garlic flavour for your seasoning to stick to. Some say not to use Olive oil in the airfryer as it has a low smoke point and can spoil the flavour. I always use it and have never found this so. (alternative spray oils are: Avocado, coconut, grapeseed, Peanut, Sunflower)

Sesame Seeds: I love sesame seeds and add a sprinkle of them to these toasted pita breads. They add a lovely nutty flavour.

Dried Dill: A herb with a slightly sweet and grassy flavour, dried dill is often used to season seafood, salads, and sauces. It brings a delicate, aromatic quality to your dishes. In this recipe, I pair it with sesame seeds to season the pita bread.

Fresh Salmon Fillets: Fresh salmon fillets are rich, tender, and flavourful. They are not a salty fish so make sure you season. I can’t stop raving about salmon, but it really is the star of the dish.

Sea Salt Flakes: Sea salt flakes add flavour to the salmon, allowing all the flavours of the dish to meld together.

Chilli Flakes (Optional): I use dried, crushed red chilli flakes to add a spicy kick to the dish. Feel free to use them sparingly, or generously to introduce heat and a depth of flavour to your liking. They also complement the richness of the salmon.

Sour Cream: Sour cream has a lovely tang with a smooth creamy texture. It adds a refreshing acidity to balance out the richness of the salmon. It can be used as a base for sauces or as a topping Like I have used here.

Lemon Zest: Lemon zest adds the extra to a dish more than just lemon juice and I must say, where I use lemon juice, I pretty much always add zest. Zesting releases its bright, citrusy oils. Lemon zest adds a fresh, fragrant burst of flavour without the acidity of lemon juice.

Lemon Juice: Lemon juice cuts through the richness (fat content) of both the salmon and the sour cream. It offers a sharp, acidic tang that brightens up flavours and adds a refreshing contrast to rich or savoury ingredients.

Lime Zest (Garnish): Similarly to lemon zest, lime zest is used as a garnish to add a zesty, citrusy fragrance and a pop of colour but with a slightly more intense, fresh tangy flavour. Be generous!

Caviar (Garnish): Caviar is prized for its briny, oceanic flavour and elegant texture. It adds a touch of sophistication and a burst of flavour to the dish & is regarded as a delicacy. If you have salmon roe, use that. That would be my preference but it is hard to get here on the Sunshine Coast, Australia.

Fresh Dill (Garnish): Dill has got to be one of my favourite herbs. Bright green, feathery leaves with a tangy grassy & light, anise-like flavour. Fresh dill is often used as a garnish to add a fresh, herbaceous note that complements the flavours of seafood and citrus. It gets a bit of a workout in my kitchen!

Instructions:

1: Prepare the Pita Rounds

• Split the Pocket Bread: Take your pocket bread and carefully split it into two separate rounds. This will create a thinner base for the appetiser.
• Cut the Pita Rounds: Use a small cookie cutter, preferably around 3 cm in diameter and about 1 inch high, to cut out rounds from the pita bread. Aim for approximately 12 small rounds. You may get a couple more.
• Season the pita bread: Lightly spray each pita round with the oil of your choice to ensure they crisp up nicely. Then, season with a pinch of dried dill and sesame seeds on each round for added flavour.
• Cook the Pita Bread: Place the seasoned pita rounds in the air fryer basket and cook them on air crisp at 200 C for about 7 minutes, or until they are golden and crispy. Check them at the 5min mark. Alternatively, you can bake them in a preheated oven at the same temperature for a similar time. Once done, allow the rounds to cool completely before assembling the appetiser.

2: Prepare the salmon

• Clean the Salmon: Rinse your salmon fillets under cold water to ensure they are clean. Pat them dry with a paper towel, then lay the fillets flat on a cutting board.
• Slice the Salmon: Using a sharp knife, cut the salmon fillets into slices, about 3 mm thick. You should aim to create 12 slices in total & the slices need to be wide enough to cut rounds from.
• Cut Salmon Rounds: Using the same cookie cutter from earlier, cut each salmon slice into a small, round shape that will fit perfectly on the pita rounds. You can keep any scraps for later to add to eggs or fried rice or risotto.

3: Assemble the appetiser

• Top the Pita Rounds: Place a salmon round on each of the cooled pita rounds.
• Season the Salmon: Lightly sprinkle a pinch of sea salt and a dash of chilli flakes over each salmon round to enhance the flavour.

4: Prepare the Sour Cream topping

• Prepare the Mixture: In a small bowl, combine sour cream with the fresh lemon juice and lemon zest. Stir the mixture until it’s well blended.
• Top the Salmon: Place the cookie cutter over each assembled pita and salmon round. Then, use a butter knife to gently top the cookie cutter with the sour cream mixture. Smooth the top so it’s an even, clean finish.

5: Garnish

• Add Garnishes: Carefully remove the cookie cutter, leaving a smooth layer of sour cream on top of the salmon. Garnish each appetiser with a bit of lime zest, a small spoonful of caviar, and a sprig of fresh dill.

Serve & enjoy!

Helpful Hints

• Use the wider fillets of salmon to ensure your slices are wide enough to cut rounds from. Any leftovers can be used in another dish so all is not lost.

• This simple salmon appetiser is best eaten fresh, so leaving your arranging until the last minute will ensure they stay fresh for serving.

• Salmon roe is even more luxurious and would be my choice for the dish. (if you can find it) Salmon row are a light orange colour and larger spheres and look more luxurious. If anyone from the Sunshine Coast knows where to purchase it, please let me know.

• If you are using a deeper cookie cutter, you will not want to fill it to the top with sour cream mix as it will be too rich, so you will need to use something flat to push it down and make a flat surface on top of the cream.

Salmon Pita Bites

Recipe

(Serves 12-14 Prep 30 Mins)

Ingredients

• 1 Pita pocket
• Garlic Olive oil spray
• 2 tsp Sesame Seeds
• 2 tsp Dried Dill
• 2 fillets of Fresh Salmon
• 1 tsp Sea Salt flakes
• Chilli Flakes (optional)
• 4 Tbsp Sour Cream
• Zest of 1 Lemon
• Juice of ½ Lemon
• Zest of 1 Lime (Garnish)
• 3 tsp Caviar (Garnish)
• Fresh Dill (Garnish)

Method

1. Split your pocket bread into 2 rounds using a sharp knife
2. Use a small cookie cutter (approx 3cm diameter & ideally 1 inch high)
3. Cut 12 small rounds
4. Spray the rounds with oil
5. Sprinkle each round with dried dill & sesame seeds
6. Airfry pita rounds at 200 C x 7 mins (alternatively bake in the oven 180 C)
7. Allow to cool
8. Wash your Salmon fillets and lay flat on a board & pat dry
9. Cut 12 x 3mm slices of salmon with a sharp knife
10. Use the cookie cutter to cut rounds
11. Place salmon rounds on each Pita round
12. Sprinkle sea salt and chilli flakes on Salmon
13. In a small bowl add sour cream, lemon juice, lemon zest
14. Stir to combine
15. Place the cookie cutter over one round at a time 
16. Use a butter knife and top the cookie cutter with Sour cream & smooth the top
17. Garnish with Lime zest, caviar and fresh Dill
18. Serve & enjoy!

Wine Pairing Suggestions:

Champagne or Sparkling Wine: The effervescence and acidity of Champagne or a high-quality sparkling wine cut through the richness of the salmon and sour cream, while also highlighting the briny notes of the caviar. The bubbles add a celebratory touch that complements the fresh and zesty flavours from the lemon and lime zest.

Sauvignon Blanc: A Sauvignon Blanc, particularly from a region like New Zealand, offers crisp acidity and herbal notes that pair perfectly with the dill and lemon zest. The citrus flavours in the wine will echo the lemon juice and zest in the dish, while the light body won’t overpower the delicate salmon and caviar.

Chablis (Unoaked Chardonnay): Chablis, known for its minerality and bright acidity, is an excellent match for the creamy sour cream and the richness of the salmon. The wine’s harsh character complements the sea salt and sesame seeds, while its acidity balances the dish’s overall richness.

Rosé: A dry rosé, especially one from Provence, offers a balance of bright acidity and subtle red fruit flavours. This complements the light heat from the chilli flakes (if used) and pairs nicely with the salmon without overwhelming it. The wine’s refreshing quality enhances the dish’s freshness and the caviar’s delicate brininess.