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Smoked Salmon Cucumber Rolls with Dill Cream Cheese

Smoked Salmon Cucumber Rolls with Dill Cream Cheese

Silky smoked salmon is wrapped around crisp cucumber and a lemon-dill cream cheese filling for a polished no-cook starter. Capers, chives, and a touch of horseradish add bright, savory balance.

Prep: 25 min · Total: 25 min · Serves: 6

Ingredients

  • 1 tsp prepared horseradish (drained)
  • 12 oz cold-smoked salmon (thinly sliced)
  • 3 tbsp fresh dill (finely chopped)
  • 0.25 tsp black pepper (freshly ground)
  • 1 large english cucumber (cut into 3-inch matchsticks)
  • 2 tbsp fresh chives (finely chopped)
  • 1 tsp lemon zest (finely grated)
  • 8 oz cream cheese (softened)
  • 2 tbsp capers (drained and chopped)
  • 1 cup baby arugula (loosely packed)
  • 1.5 tbsp lemon juice (freshly squeezed)

Instructions

  1. Set a rimmed sheet pan on the counter and line it with parchment paper; keep the cold-smoked salmon refrigerated until the filling is ready so the fish stays cold and glossy, and wash your hands, knife, and cutting board before handling the ready-to-eat fish.
  2. Place the 8 oz softened cream cheese in a medium mixing bowl and stir it with a silicone spatula for 1 minute, with no heat, until smooth and spreadable with no firm lumps.
  3. Add the 3 tbsp finely chopped fresh dill, 2 tbsp finely chopped fresh chives, 2 tbsp drained and chopped capers, 1.5 tbsp freshly squeezed lemon juice, 1 tsp finely grated lemon zest, 1 tsp drained prepared horseradish, and 0.25 tsp freshly ground black pepper to the bowl, then fold with the spatula for 1 minute until the herbs and capers are evenly distributed.
  4. Lay the 12 oz thinly sliced cold-smoked salmon in a single layer on the parchment-lined sheet pan, overlapping any torn pieces by about 1/2 inch to make roughly 12 neat rectangles; work with no heat and keep the slices as flat as possible.
  5. Spread about 1 tbsp of the dill cream cheese mixture over each salmon rectangle with a small offset spatula, leaving a 1/4-inch border on the long edges so the filling does not squeeze out when rolled.
  6. Place 3 to 4 matchsticks from the 1 large English cucumber and a few leaves from the 1 cup loosely packed baby arugula across the short end of each salmon rectangle, arranging the vegetables so they extend slightly beyond the sides for a crisp visible center.
  7. Roll each salmon rectangle away from you into a snug cylinder using clean hands, pressing gently for 5 seconds at the seam so the cream cheese helps seal the roll; the finished rolls should hold their shape without crushing the cucumber.
  8. Transfer the rolls seam-side down to a chilled serving platter, cover loosely with plastic wrap, and refrigerate for 10 minutes with no heat until the cream cheese firms slightly and the rolls slice cleanly.
  9. Use a sharp chef's knife to trim any uneven ends, wiping the blade between cuts, then slice larger rolls in half crosswise if desired; serve the rolls cold within 2 hours, keeping them below 40°F (4°C) until serving because smoked salmon is a ready-to-eat seafood product.

Nutrition (per serving)

  • Calories: 231
  • Protein: 16 g
  • Fat: 17 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Sodium: 875 mg

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