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5 from 1 vote

Salmon on Rosemary Shortbread Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 10 Servings
Calories: 147kcal
Author: Natalia Mantur

Ingredients

  • 1 ounce corn flour
  • 1 ounce rice flour plus more for rolling
  • 1 ounce potato starch
  • 6 tablespoons olive oil
  • 3 tablespoons water
  • ⅓ teaspoon kosher or fine sea salt
  • ½ teaspoon dried rosemary
  • 6 tablespoons cream cheese
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 5 slices smoked salmon cut in half
  • 1 handful fresh mint leaves

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Sift the flours and starch into a medium bowl. Add oil and water and mix with your hands just until the dough forms. Season with salt and rosemary.
  • Place the dough on floured parchment or waxed paper. Roll out to ¼-inch thick, flouring the dough as needed. Cut out small squares (around 2 inches), and transfer to the baking sheet. Bake for 15 minutes, until golden brown. Let cool completely on a wire rack.
  • When ready to serve, spread 1 teaspoon cream cheese on each shortbread and season with salt and pepper. Top with smoked salmon and garnish with mint leaves.

Nutrition

Calories: 147kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 186mg | Potassium: 57mg | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.2mg