Cucumber Rolls with Salmon and Cream Cheese

Thin cucumber ribbons salted and blotted dry, spread with cold herbed cream cheese, and rolled around smoked salmon. Dryness and a cold, thin spread are what stop them unravelling.

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Prep Time 30

Total Time 30

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

2 English cucumbers firm, sliced into 1 to 2 mm ribbons about 1.5 inches wide
fine salt for drawing out moisture
6 tbsp cream cheese softened, then re-chilled
2 tsp lemon juice
2 tsp dill or chives chopped
black pepper
4 oz smoked salmon cut into 1/2-inch strips
capers optional
lemon zest and dill fronds to garnish

Equipment

Mandoline or Y-peeler
Cutting board
Sharp thin knife

Method

Peel the cucumbers lengthwise into 1 to 2 mm ribbons with a Y-peeler or mandoline. Discard the first skin-only strip.
Lay the ribbons on paper towels, dust lightly with fine salt, rest 10 minutes, then blot both sides thoroughly.
Stir the cream cheese with lemon juice, herbs, and pepper. Chill until firm but spreadable.
Lay a ribbon smooth-side down. Spread about 1 teaspoon of cream cheese, leaving 1/4 inch bare at the far end. Add a salmon strip along the near edge with a caper or two.
Roll snugly from the salmon side and press the bare edge to seal. Chill the logs 10 minutes.
Cut each log into 2 to 3 pieces with a sharp thin knife, wiping the blade between cuts.

Notes

Dryness over salt: if you skip the salt, blot twice and chill the ribbons uncovered 15 minutes. Structure comes from dry ribbons.

Thin and cold: about 1 teaspoon of spread per 6-inch ribbon. Thick spread squeezes out and breaks the seal.

Roll from the salmon side so the fish ends up centred, not sliding out.

Cold knife: 2 minutes in the freezer and the blade glides through the cream cheese.

Make ahead: assemble up to 6 hours ahead on a dry, paper-towel-lined plate. Naturally gluten-free and keto-friendly.