Cucumber Smoked Salmon Rolls
These Cucumber Smoked Salmon Rolls make a refreshing and elegant bite. Cool and crisp with a creamy texture, they’re the kind of simple appetizer that looks beautiful on a platter and disappears fast at any gathering.
Equipment
- Mandoline slicer or vegetable peeler
- Sharp knife
- Cutting board
- Paper towels
Ingredients
- 1 English cucumber
- 4 ounces cream cheese softened
- 1 tablespoon fresh dill chopped
- 1 tablespoon everything bagel seasoning
- 4 ounces smoked salmon thinly sliced
Instructions
- Slice the cucumber lengthwise into thin ribbons using a mandoline or vegetable peeler. Layer the slices slightly overlapping on a cutting board and gently pat dry with paper towels.
- Spread the softened cream cheese evenly over the cucumber ribbons, then sprinkle with everything bagel seasoning and fresh dill.
- Arrange thin slices of smoked salmon over the cream cheese layer.
- Starting from one end, carefully roll the cucumber up into a tight log. Slice into bite-sized rolls using a sharp knife.
- Chill for about 30 minutes before serving. Arrange on a platter and serve cold.
Notes
- Cucumber slicing tip: Use a mandoline for even, thin ribbons that roll easily without tearing.
- Make-ahead: Assemble up to 4 hours in advance and refrigerate tightly covered.
- Storage: Keep leftovers in an airtight container in the fridge for up to 24 hours.
- Variations: Add avocado slices, lemon zest, or capers for extra flavor.
