Smoked Salmon Cucumber Rolls
6 Oz Smoked Salmon
1 large English Cucumber
8 oz Cream Cheese softened
1 tbsp Chives finely chopped
1 tbsp Fresh Dill chopped
Salt and Pepper to taste
🍴Serves: 4
⏰Prep Time: 15 min
❄️Chilling Time: 30 minutes
🥣Instructions
1. Combine the softened Cream Cheese, chopped Dill, Chives and Salt and Pepper to taste.
2. Thoroughly rinse the cucumber. Cut off the ends. Using a vegetable peeler, slice the cucumber into long thin strips. When you hit the seedy part and you are not able to peel an even strip, turn the Cucumber around and start slicing again. You will get about 5 slices per side. Pat dry each slices very well.
3. Slice the Salmon into 1x2 inches size strips.
4. Lay a cucumber slice on a clean chopping board and spread the Cream Cheese Mixture onto each strip and place the 2 or 3 Salmons strips on the top of the Cream Cheese mixture. Roll it up, making sure it’s tight. Secure with a toothpick. Repeat until you have used up all the Cucumber slices.
5. Place the Cucumber bites onto a serving plate and serve chilled.
💡Tips
Don’t chilled more than 30 minutes before serving or the Cucumber will become saggy and lost more water. Cucumber contains 90% of water.
I used 1 large English Cucumber and got 10 bites out of it.
The Cucumber strips should be thick enough so they can stand on their own when rolled up.
Cream Cheese can be substituted with Hummus if you are Lactose intolerant.
