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Herbed Flatbread and Smoked Salmon Tapas | Rich's Canada




4 servings


4 oz Smoked Salmon, divided
1 Plain Oven Fired Flats (PC 01946)
1 Tbsp Red Pepper Pesto
2 oz Rich's® Whip Topping® Base (PC 02903)
1 oz Dijon Mustard
1/8 oz Dried Dill
1/8 oz Cilantro, finely chopped
1/2 oz Capers
1/4 oz Red Onion, finely chopped


  1. Thaw and whip Rich's® Whip Topping® Base on medium speed to full volume. Seperate into two equal portions.
  2. Finely chop 2 oz smoked salmon.
  3. Incorporate cilantro and chopped salmon into one portion of topping and continue whipping to make a mousse.
  4. Incorporate dill and dijon into other portion and whip.
  5. Spread pesto on flatbread and grill. Then cut into 8 triangles.
  6. Roll dill & dijon mousse into remaining 2 oz of salmon and slice, as you would a sushi roll, into 4 pinwheels.
  7. Assemble pinwheels on 4 flatbread triangles.
  8. Pipe salmon mousse onto remaining 4 flatbread triangles.
  9. Garnish all with herbs, capers, and onions.