Whether you are looking for appetizers to make on football Sunday or for the Super Bowl, here are 3 easy smoked salmon appetizers you need to save and make.
The Deets:
Whether it’s football season, the Super Bowl, a holiday gathering, or just a cozy Sunday at home, these three easy smoked salmon appetizers are ones you’ll want to save and make again and again. They’re packed with flavor, effortless to put together, and guaranteed to impress your guests.
First up, we have crispy potato skins filled with a creamy, smoky Sweet Heat smoked salmon dip, topped with crispy shallots for the perfect crunch. These little bites are savory, indulgent, and packed with layers of texture and flavor.
Next, we’re giving classic deviled eggs a serious upgrade with an Everything bagel seasoning twist. The filling is blended with za’atar for an herby, nutty depth, then topped with Sweet Heat smoked salmon and fresh chives. Each bite delivers a rich, creamy texture with just the right amount of spice and zest.
Finally, we have tortilla roll-ups that are both simple and incredibly delicious. A mix of the Sweet Heat dip and smoked salmon is spread onto soft tortillas, rolled up, and coated with Everything bagel seasoning and a sprinkle of chives for a finishing touch. These make the perfect bite-sized snacks for any occasion.
What makes all of these appetizers truly stand out is their balance of smokiness, creaminess, and the irresistible sweet-heat kick from a drizzle of Mike’s Hot Honey. If you love smoked salmon as much as I do, trust me—you need to try these!y these.
If you enjoyed these apps be sure to check out more game day ideas!
3 easy smoked salmon appetizers
Ingredients
Crispy potato skins stuffed with Sweet Heat smoked salmon dip and crispy shallots
- 12 Mini potatoes
- 1 tsp Garlic powder
- 3 tbsp Olive oil
- Salt
- Pepper
- Acme Sweet Heat smoked salmon dip
- Chopped chives
- 3 Shallots
- Olive oil
Deviled eggs topped with Sweet Heat Smoked salmon and chives
- 6 Eggs
- 2 tbsp Kewpie mayo
- 1 tbsp Dijon mustard
- 1 tsp Za’atar seasoning
- A drizzle of white wine vinegar
- Salt
- Pepper
- Chopped chives
- Everything bagel seasoning
- Acme Sweet Heat Smoked salmon
Sweet Heat dip and Smoked Salmon tortilla roll ups
- 2 Tortillas
- Acme Sweet Heat smoked salmon dip
- Acme Sweet Heat Smoked salmon
- Everything bagel seasoning
- Chopped chives
Instructions
Crispy potato skins stuffed with Sweet Heat smoked salmon dip and crispy shallots:
- Preheat the oven to 400. Wash potatoes and coat in olive oil, garlic powder, salt and pepper. Lay on a baking sheet and bake for about 20 min or until the potatoes are soft and can be poked with a fork.
- Meanwhile, peel and thinly slice shallots. Add oil to a skillet and then add shallots. Cook on medium to high heat stirring often, until the shallots are browned. Transfer to a paper towel lined plate.
- When potatoes are cool enough to touch, slice in half and scoop out the middles. Add a scoop of Acme Sweet Heat smoked salmon dip and top with a few crispy shallows and chopped chives.
Deviled eggs topped with Sweet Heat Smoked salmon and chives
- Fill a large pot with cold water and add eggs. Bring to a boil and cook for about 10 minutes. Transfer to a bowl of ice water and let cool. When cool enough to touch, peel eggs and slice in half.
- Scoop out the middles of the eggs and add to a separate bowl. Add everything bagel seasoning to a bowl and coat the sliced eggs in the seasoning. Transfer to a plate.
- To the bowl with the cooked egg yolks, add mayo, mustard, vinegar, za'atar seasoning, salt and pepper. Mix well with a fork until smooth. Using a piping bag or a ziploc (add mixture to ziploc and using scissors, cut a corner about ¼ inch up) pipe the mixture into each of the eggs. Top with Sweet Heat Smoked Salmon and chopped chives.
Sweet Heat dip and Smoked Salmon tortilla roll ups
- Spread Acme Sweet Heat smoked salmon dip in the center of each tortilla in an even layer. Add pieces of Acme Sweet Heat Smoked salmon on top. Sprinkle chopped chives and everything bagel seasoning overtop. Starting at one side, roll tortilla up. Once fully rolled, tightly wrap in cling wrap and transfer to the fridge for about 10 minutes. This just allows for the ingredients to set nicely together and the wrap makes it easier to cut into pieces.
- After 10 minutes, remove wrap and slice roll ups. Sprinkle more everything bagel seasoning over top.
