Denise says:

  • These mini Mexican style wraps work well with ‘Can D salmon’ pate.  Perfect party canapes to enjoy with friends and family or be extravagant and spoil your home bubble!
  • Can-D salmon is pieces of smoky-sweet salmon. The Scottish salmon is sliced across the grain, then dry cured and the pieces are placed into a brine of salt, honey and maple syrup, air-dried and finally smoked over whisky barrel oak.
  • Preparation Time: 30 minutes
  • Cooking Time:  10 minutes
  • Makes: 24 tartlets


  • 2 large flat tortilla wraps
  • 4 tablespoons vegetable oil
  • ~
  • For the pate
  • 2 spring onions – trimmed
  • 100g The Can-D salmon (1 packet) – roughly chopped – keep back 3 pieces for garnish
  • 1 teaspoon horseradish white sauce
  • 2 tablespoons apple puree
  • 2 tablespoons cream cheese
  • Garnish:
  • 3 pieces of The Can-D Salmon – roughly chopped
  • Sprigs of fresh chives – finely chopped


  1. Preheat the oven to 200C/400F/ Gas mark 6.
  2. Using a 6cm cutter, make round templates from the wraps to go into a x2 12-hole 5cm canape tray.
  3. Grease the tartlet tray with vegetable spray oil/ or use a pastry brush. Liberally coat the tortilla wrap templates with vegetable oil and press into the tartlet tin holes. Cover with foil and insert some baking beans to keep their shape.
  4. Bake for 10 minutes. Carefully remove the foil, baking beans and transfer the cooked tartlets to a cooling rack.
  5. For the pate, place all the ingredients in the food processor and whizz to blend.
  6. Using a teaspoon or piping bag with a narrow nozzle, fill the tartlets with the pate.
  7. Garnish with pieces of Can D salmon and sprigs of fresh chives.