Smoked Salmon Cucumber Rolls

These refreshing smoked salmon cucumber rolls wrap silky slices of cold-smoked salmon inside crisp English cucumber ribbons. Whipped dill cream cheese provides a smooth, tangy layer. Capers and fresh lemon zest add bright salty pops.

Shave long thin ribbons from seedless English cucumbers using a mandoline slicer, then pat ribbons completely dry. Mix softened cream cheese with chopped fresh dill, lemon zest, and black pepper. Spread cream cheese along each ribbon.

Layer smoked salmon slices over cream cheese and roll tightly into bite-sized pinwheels. Secure with toothpicks and chill before serving. For sushi-inspired seafood rolls, make this salmon topped sushi roll.

Natacha

Smoked Salmon Cucumber Rolls

Crisp cucumber ribbons rolled with cold-smoked salmon and fresh lemon dill cream cheese.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 rolls

Ingredients Method

Ingredients

  

Cucumber Rolls

• 2 large English seedless cucumbers, sliced into thin ribbons with peeler
• 8 oz cold-smoked salmon (lox), sliced into strips

Herb Cream Cheese

• 6 oz Philadelphia cream cheese, softened
• 1 tbsp fresh dill, minced
• 1 tsp fresh lemon zest
• 1 tbsp capers, drained and chopped
• ¼ tsp cracked black pepper

Method

 

1. Shave cucumbers lengthwise into wide thin ribbons using a vegetable peeler or mandoline.
2. Lay cucumber ribbons on paper towels and press gently to absorb surface moisture.
3. Mix softened cream cheese, minced dill, lemon zest, capers, and black pepper in a small bowl.
4. Spread 1 tablespoon of cream cheese mixture down length of each cucumber ribbon.
5. Place strips of smoked salmon on cream cheese and roll ribbons tightly into neat rolls.
6. Stand rolls upright on a chilled platter and garnish with fresh dill sprigs.