Why You’ll Love This Cucumber and Smoked Salmon Rolls
- Elegant & Effortless. These rolls look like you’ve mastered some serious culinary arts, but the process is surprisingly simple and requires no cooking. They’re the perfect party trick for any occasion.
- A Textural Dream. You get the cool, crisp snap of the cucumber ribbon giving way to the impossibly creamy, soft filling. It’s a contrast that never gets old and feels incredibly refreshing.
- Endlessly Customizable. The filling is a fantastic blank canvas. Love dill? Add more. Want a bit of zest? Lemon zest is your friend. You can truly make these rolls your own.
- Perfect for Make-Ahead. You can assemble these an hour or two before your guests arrive. They hold up beautifully in the fridge, making your hosting duties so much smoother.
Ingredients & Tools
- 1 large English cucumber (or 2 regular cucumbers)
- 150 g cream cheese, at room temperature
- 100 g smoked salmon, finely chopped
- 2 tbsp fresh dill, finely chopped, plus extra for garnish
- 1 tbsp fresh chives, finely chopped
- 1 tbsp capers, rinsed and roughly chopped
- 1 tsp lemon juice, plus zest for garnish
- ¼ tsp freshly ground black pepper
- A pinch of salt (taste first, as the salmon and capers are salty)
Tools: A sharp vegetable peeler or mandoline, a medium mixing bowl, a small offset spatula or butter knife (helpful but not essential), paper towels.
The quality of your ingredients really shines here. Using full-fat cream cheese ensures the filling is luxuriously smooth and won’t become watery. And a good, not-too-salty smoked salmon makes all the difference in flavor.
Serves: 4 (as an appetizer) | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why an English cucumber? They have thinner skins, fewer seeds, and a less watery flesh than standard cucumbers, which makes them ideal for creating flexible, sturdy ribbons. If you use a regular cucumber, you might want to peel it completely.
- Room temperature cream cheese is non-negotiable. Trying to mix filling with cold, hard cream cheese will result in a lumpy mess and you might tear the delicate cucumber ribbons. Take it out of the fridge at least 30 minutes beforehand.
- Don’t skip the drying step. Cucumbers are mostly water. Patting the ribbons dry with a paper towel is the secret to preventing a soggy filling and ensuring the rolls hold their shape beautifully.
- Taste your filling before assembling. Smoked salmon and capers vary in saltiness, so mix everything together and give it a taste. You can always add more salt, but you can’t take it out!
How to Make Cucumber and Smoked Salmon Rolls
Step 1: Prepare the Cucumber. Wash and dry the cucumber. Using a sharp Y-shaped vegetable peeler or a mandoline, carefully slice the cucumber lengthwise into long, thin ribbons. Apply steady, even pressure. You’ll want to stop when you hit the seedy core, as it’s too soft and watery to roll properly. You should get about 5-7 good ribbons from a large cucumber. Lay the ribbons flat on a layer of paper towels and pat them gently to remove excess moisture.
Step 2: Make the Filling. In your mixing bowl, add the room-temperature cream cheese. Use a fork to whip it slightly until it’s smooth and spreadable. Now, add the finely chopped smoked salmon, dill, chives, capers, lemon juice, and black pepper. Fold everything together gently but thoroughly until it’s well combined. Give it a taste—this is where you decide if it needs that pinch of salt.
Step 3: Assemble the Rolls. Take one cucumber ribbon and lay it flat on your work surface. Using a small spatula, knife, or even just a spoon, spread a thin, even layer of the filling along one end of the ribbon. You don’t need a lot—a little goes a long way. The key is to leave a small border at the very end to help it seal.
Step 4: Roll It Up. Carefully but confidently, start rolling the cucumber ribbon over the filling, creating a tight little spiral. The cucumber should be pliable enough to bend without breaking. Continue rolling until you reach the end. The natural moisture of the cucumber will help it stick together. Place the finished roll seam-side down on your serving platter.
Step 5: Repeat and Garnish. Repeat the process with the remaining cucumber ribbons and filling. Once all your rolls are neatly arranged on the platter, you can garnish them with a sprinkle of extra dill, a few tiny pieces of salmon, or a little lemon zest for a pop of color and freshness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed lightly with lemon vinaigrette provides a fantastic, sharp contrast to the creamy, rich rolls.
- Blini or pumpernickel toast points — For a more substantial appetizer spread, serving these alongside the classic companions to smoked salmon creates a delightful variety of textures and bases.
- Herbed quinoa salad — For a light lunch, these rolls pair wonderfully with a room-temperature quinoa salad flecked with parsley and mint, making the meal feel complete and balanced.
Drinks
- A crisp Sauvignon Blanc — The high acidity and citrus notes in a good Sauv Blanc cut through the richness of the cream cheese and complement the salmon perfectly.
- A classic Dry Martini or Gin & Tonic — The herbal, botanical notes in gin are a match made in heaven for the dill and the smoky fish, making for a very sophisticated pairing.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are simply the most refreshing way to cleanse the palate between bites.
Something Sweet
- Lemon posset — After the savory, smoky flavors, a bracingly tart and creamy lemon dessert feels like the most perfect, refreshing finale.
- Almond biscotti — The nutty, crunchy simplicity of biscotti is a lovely, not-too-sweet way to end a meal that started with these elegant rolls.
- Fresh berries with a dollop of crème fraîche — Simple, elegant, and light. The sweet burst of berry juice is a wonderful contrast to the preceding course.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese. This is the number one reason for a lumpy filling and torn cucumber ribbons. The cold cheese is too stiff to spread smoothly. Honestly, I’ve rushed this step before and it’s a frustrating mess. Just let it soften.
- Mistake: Skipping the pat-dry. If the cucumber ribbons are wet, the filling won’t stick properly and the rolls can become slippery and loose. That quick pat with a paper towel is a crucial step for structure.
- Mistake: Not tasting the filling. Depending on your salmon and capers, the salt level can vary dramatically. Always taste and adjust the seasoning before you commit to assembling all the rolls.
Expert Tips
- Tip: Use a mandoline for perfect ribbons. If you have one, a mandoline will give you uniformly thin, flexible ribbons much faster than a peeler. Just please, use the safety guard! Those blades are incredibly sharp.
- Tip: Add a touch of horseradish. For a lovely little kick, mix half a teaspoon of prepared horseradish into the cream cheese filling. It adds a subtle warmth that plays beautifully with the salmon.
- Tip: Make them a day ahead (almost). You can make the filling up to a day in advance and keep it covered in the fridge. Then, just let it come to room temperature before assembling the rolls on the day you need them.
- Tip: Get creative with garnishes. Besides dill, try tiny edible flowers, microgreens, a drizzle of chili oil, or even some trout roe for a real show-stopping appearance.
FAQs
Can I make these rolls ahead of time?
Absolutely, and it’s a great strategy for entertaining. You can assemble them up to 2 hours in advance. Store them in a single layer on a plate, cover loosely with plastic wrap, and keep them in the refrigerator. Any longer and the cucumber might start to release a bit too much water, making them less crisp. The filling, however, can be made a full day ahead.
What can I use instead of cream cheese?
For a lighter option, you can use whipped goat cheese or even a thick Greek yogurt (though yogurt might be a bit tangier). If you use yogurt, make sure it’s full-fat and Greek-style to avoid excess moisture. For a dairy-free version, a thick, plain vegan cream cheese alternative would work well.
My cucumber ribbons keep breaking. What am I doing wrong?
This usually means your peeler isn’t sharp enough, or you’re applying uneven pressure. Try a newer, sharper peeler. Also, make sure you’re slicing lengthwise, not widthwise. If you hit the seedy core, the ribbon will be weaker, so stop before you get there. A mandoline is the most reliable tool for this job.
Can I use a different type of fish?
Of course! Hot-smoked trout or mackerel would be fantastic alternatives, flaked into the filling. You could even use finely chopped cooked shrimp. The key is to use a flavorful, firm-fleshed fish that won’t make the filling too wet.
How do I transport these to a party?
Use a flat, rigid container. Arrange the rolls in a single layer so they don’t get squished. You can place a layer of parchment paper between layers if you absolutely must stack them, but a single layer is best. Keep the container cool in a cooler bag until you’re ready to serve.
Cucumber And Smoked Salmon Rolls
Impress your guests with these elegant cucumber & smoked salmon rolls! My no-cook recipe comes together in 20 minutes for a refreshing, protein-packed appetizer perfect for brunch or parties.
Ingredients
Ingredients
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1 large English cucumber (or 2 regular cucumbers)
-
150 g cream cheese (at room temperature)
-
100 g smoked salmon (finely chopped)
-
2 tbsp fresh dill (finely chopped, plus extra for garnish)
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1 tbsp fresh chives (finely chopped)
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1 tbsp capers (rinsed and roughly chopped)
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1 tsp lemon juice (plus zest for garnish)
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0.25 tsp freshly ground black pepper
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A pinch salt (taste first, as the salmon and capers are salty)
Instructions
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Prepare the Cucumber. Wash and dry the cucumber. Using a sharp Y-shaped vegetable peeler or a mandoline, carefully slice the cucumber lengthwise into long, thin ribbons. Apply steady, even pressure. You'll want to stop when you hit the seedy core, as it's too soft and watery to roll properly. You should get about 5-7 good ribbons from a large cucumber. Lay the ribbons flat on a layer of paper towels and pat them gently to remove excess moisture.01
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Make the Filling. In your mixing bowl, add the room-temperature cream cheese. Use a fork to whip it slightly until it's smooth and spreadable. Now, add the finely chopped smoked salmon, dill, chives, capers, lemon juice, and black pepper. Fold everything together gently but thoroughly until it's well combined. Give it a taste—this is where you decide if it needs that pinch of salt.02
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Assemble the Rolls. Take one cucumber ribbon and lay it flat on your work surface. Using a small spatula, knife, or even just a spoon, spread a thin, even layer of the filling along one end of the ribbon. You don't need a lot—a little goes a long way. The key is to leave a small border at the very end to help it seal.03
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Roll It Up. Carefully but confidently, start rolling the cucumber ribbon over the filling, creating a tight little spiral. The cucumber should be pliable enough to bend without breaking. Continue rolling until you reach the end. The natural moisture of the cucumber will help it stick together. Place the finished roll seam-side down on your serving platter.04
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Repeat and Garnish. Repeat the process with the remaining cucumber ribbons and filling. Once all your rolls are neatly arranged on the platter, you can garnish them with a sprinkle of extra dill, a few tiny pieces of salmon, or a little lemon zest for a pop of color and freshness.05
