Smoked Salmon and Creme Fraiche Pizzette

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Yield: 32 wedges Prep 20 mins Grill 2 mins


  • 4 6 inches  flour tortillas
  • Olive oil
  • 1/2 cup  creme de fraiche or sour cream
  • 6 ounces  smoked salmon
  • 2 tablespoons  chopped chives
  • Lemon wedges (optional)
  • Finely chopped onions (optional)
  • Freshly ground pepper (optional)


1. Heat grill. Brush both sides of tortillas with olive oil. Grill 1 to 2 minutes per side, until grill marks appear. Transfer to cutting board. Divide and spread creme fraiche or sour cream on one side of tortillas. Using smoked salmon, arrange 1 or 2 slices on top of creme fraiche for each tortilla. Sprinkle each with chopped chives. Slice each into 8 wedges. Serve with lemon wedges, chopped onions, and ground pepper, if desired. Makes 32 wedges.

Nutrition Facts

  • cal.(kcal)35,
  • Fat, total(g)3,
  • chol.(mg)4,
  • sat. fat(g)1,
  • carb.(g)2,
  • pro.(g)1,
  • sodium(mg)121,
  • Percent Daily Values are based on a 2,000 calorie diet
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