5 from 1 vote
Salmon on Rosemary Shortbread Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Appetizer
Cuisine: American
Servings: 10 Servings
Calories: 147 kcal
Author: Natalia Mantur
  • 1 ounce corn flour
  • 1 ounce rice flour plus more for rolling
  • 1 ounce potato starch
  • 6 tablespoons olive oil
  • 3 tablespoons water
  • 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
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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 Facts
Salmon on Rosemary Shortbread Recipe
Amount Per Serving
Calories 147 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 11mg4%
Sodium 186mg8%
Potassium 57mg2%
Carbohydrates 7g2%
Protein 2g4%
Vitamin A 145IU3%
Vitamin C 0.2mg0%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.