
A super easy quick appetizer in bite-sized pieces that will impress any palate. These little Christmas trees are just what you need for a festive meal!
Amuse-bouche is an bite-sized appetizer. The term is French and literally means “mouth amuser”. In France, amuse-bouche is not even listed in most dictionaries, being a euphemistic hypercorrection that appeared in the 1980s on restaurant menus and used almost only there.

For me, smoked salmon is associated with the New Year’s Eve meal, waiting for the new year to come. It is not a regular meal since it is very late at night. So the appetizers amuse bouche, a variety of cheeses and cold cuts, as well the fruits accompany your wine perfectly.
This amuse bouche is made very quickly with few ingredients. If you don’t like smoked salmon, however, you can easily replace it with smoked tuna or some smoked cold cuts such as turkey or even with the left-over turkey that you had from Christmas meal.

Instead of small crackers, you can use gluten-free tortillas that you will cut with a cookie cutter into rounds or star shapes if you want them in a more festive style. Then spread them on a baking pan, sprinkle them with a little oil and salt and bake them in the oven for 3-5 minutes until crispy.

The best thing about this appetizer is that you can adjust it to what you prefer. The cream cheese can be low-fat or high-fat, with lactose or lactose free. You can replace the mayonnaise with Greek yogurt or light mayonnaise.
But keep the pomegranate to give the required acidity that the smoked salmon needs.

I use pink pepper here to give a wonderful flavor because it is very aromatic without the burn that black pepper has. However, if you like it hot, use black pepper but be freshly ground for more aromatic result.
I use a grinder with only pink pepper and a grinder that has pink, green, white and black pepper which I believe is the best combination.

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Beat the cream cheese until it’s smooth.
Add the mayonnaise, pepper, lemon zest and salt and mix well.
Finally add the chopped smoked salmon, mix and shape into small bite-sized balls.
Roll the bites in the bowl with the chopped dill and place them on the crackers, decorating them with pomegranate seeds on top.
Ingredients
Directions
Beat the cream cheese until it’s smooth.
Add the mayonnaise, pepper, lemon zest and salt and mix well.
Finally add the chopped smoked salmon, mix and shape into small bite-sized balls.
Roll the bites in the bowl with the chopped dill and place them on the crackers, decorating them with pomegranate seeds on top.

- Instead of small crackers, you can use gluten-free tortillas that you will cut with a cookie cutter into rounds or star shapes if you want them in a more festive style. Then spread them on a baking pan, sprinkle them with a little oil and salt and bake them in the oven for 3-5 minutes until crispy.
- If you don’t like smoked salmon, however, you can easily replace it with smoked tuna or some smoked cold cuts such as turkey or even with the left-over turkey that you had from Christmas meal.
- The best thing about this appetizer is that you can adjust it to what you prefer. The cream cheese can be low-fat or high-fat, with lactose or lactose free. You can replace the mayonnaise with Greek yogurt or light mayonnaise.
- But keep the pomegranate to give the required acidity that the smoked salmon needs.
- I use pink pepper here to give a wonderful flavor because it is very aromatic without the burn that black pepper has. However, if you like it hot, use black pepper but be freshly ground for more aromatic result.
- I use a grinder with only pink pepper and a grinder that has pink, green, white and black pepper which I believe is the best combination.

Good Luck and Bon Appétit!!!


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