Description
Delicious smoked salmon rolls using fresh cucumber, cream cheese, and herbs.
Ingredients
Scale
- 1 large English cucumber
- 4 ounces smoked salmon (sliced thin)
- 1/2 cup cream cheese (whipped)
- 1 tablespoon red onion (minced)
- 2 tablespoons capers
- 1 tablespoon fresh dill
- zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Wash and dry your cucumber, then slice it super thin using a wide vegetable peeler or mandolin slicer.
- Dry each slice with paper towels, pressing down gently, then line them up on a piece of parchment paper, slightly overlapping each other.
- On the bottom third of the cucumbers, spread the cream cheese and top with the diced red onion, capers, fresh dill, and lemon zest.
- Add the thinly sliced salmon on top and tightly tucking the bottom part under, roll upward, using the parchment to help you. Make sure you keep it as tight as you can, while still being gentle. This will help keep the roll together.
- Once you have it all rolled up, remove the parchment paper and slice into pieces measuring about 1 1/2 inches in thickness.
- Serve right away on a platter and sprinkle fresh dill over the tops. I don’t recommend making these in advance as the cucumber will begin to soften and become watery.
Notes
- Best served fresh for optimal texture.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 3-4 rolls