Smoked Salmon and Cream Cheese Cucumber Rolls
Smoked Salmon and Cream Cheese Cucumber Rolls are a fresh and flavorful appetizer made with crisp cucumber, creamy seasoned cream cheese, and savory smoked salmon. They’re light, refreshing, and perfect for parties, brunch, or an easy no-cook snack.
Equipment
Ingredients
- 1 English cucumber
- 4 oz cream cheese softened
- 1 Tbsp fresh dill chopped (optional)
- Everything bagel seasoning
- 4 oz smoked salmon thinly slice
Instructions
- Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin strips.
- Slightly overlap the cucumber slices to create an even layer, then gently pat them dry with paper towels to remove excess moisture.
- Spread the cream cheese evenly over the cucumber slices.
- Sprinkle a generous amount of everything bagel seasoning over the cream cheese.
- Arrange the smoked salmon evenly over the cream cheese layer. If using, sprinkle the fresh dill over the salmon.
- Carefully roll the cucumber layer up tightly, then refrigerate for at least 30 minutes to help it firm up and allow the flavors to meld.
- Once chilled, slice the cucumber roll into bite-sized pieces.
- Arrange the rolls on a serving platter and serve chilled.
Notes
- Use an English cucumber: English cucumbers work especially well because they’re long, relatively straight, and have fewer seeds, making them easier to slice into thin strips.
- Slice the cucumber thinly: A mandoline will give you the most even slices, but a vegetable peeler works too. The slices need to be thin enough to roll without breaking.
- Remove excess moisture: After slicing, pat the cucumber thoroughly with paper towels. This helps prevent the rolls from becoming watery and keeps the cream cheese from sliding around.
- Soften the cream cheese: Let the cream cheese soften slightly before spreading so you can create an even layer without tearing or moving the cucumber slices.
- Don’t overfill: Keep the cream cheese and smoked salmon layers fairly thin. Too much filling can make the roll difficult to keep together.
- Chill before slicing: Refrigerate the finished roll for at least 30 minutes before cutting. This helps the cream cheese firm up and makes it easier to get neat, bite-sized pieces.
- Use a sharp knife: A sharp knife will give you cleaner slices without squishing the rolls.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Because cucumber releases moisture as it sits, these are best served the day they’re made.
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