3 easy smoked salmon appetizers

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.

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.

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.