Chatelaine Smoked Salmon Rolls
Elegant smoked salmon rolls combining rich flavors with creamy fillings, perfect as an appetizer or light meal. These versatile rolls feature premium smoked salmon and fresh ingredients for a sophisticated yet approachable dish that's both delicious and nutritious.
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Serving platter
Ingredients
- 8 oz premium quality smoked salmon (preferably wild-caught)
- 8 oz cream cheese, softened (regular or herb/dill-infused)
- 2 tbsp fresh dill, chopped
- 1 tbsp capers, drained
- 2 tbsp fresh chives, finely chopped
- 1 medium cucumber, cut into thin strips
- Freshly cracked black pepper, to taste
- 1 tsp lemon zest (optional)
- 1 ripe avocado, thinly sliced (optional)
- 4-6 tortillas or flatbreads (or substitute with rice paper wraps or lettuce leaves for gluten-free option)
Instructions
- Lay your wrap (tortilla, flatbread, etc.) on a clean cutting board or flat surface.
- In a mixing bowl, combine the softened cream cheese with half of the chopped dill and chives. Mix well.
- Spread a generous layer of the cream cheese mixture evenly across the entire surface of the wrap, leaving approximately 1/2 inch border at the edges.
- Place overlapping slices of smoked salmon on top of the cream cheese, covering most of the surface.
- Sprinkle the capers, remaining dill, and chives over the salmon.
- Add cucumber strips in a single layer and avocado slices if using.
- Season lightly with freshly cracked black pepper and sprinkle lemon zest if desired
- Starting from one edge, carefully roll the wrap away from you, tucking in the filling as you go.
- Maintain firm but gentle pressure to create a tight roll without squeezing too hard
- Once rolled completely, lightly press the edge to seal, using a dab of cream cheese if needed.
- Wrap the roll tightly in plastic wrap and refrigerate for 15 minutes to firm up (optional but recommended).
- Remove plastic wrap and place the roll seam-side down on the cutting board.
- Using a sharp, serrated knife, slice the roll into bite-sized pieces approximately 1-inch thick.
- Arrange the slices on a serving platter and garnish with extra dill sprigs or a squeeze of lemon juice.
Notes
- For best results, ensure the cream cheese is at room temperature before spreading.
- Apply gentle, even pressure throughout the rolling process to keep ingredients intact.
- A sharp, serrated knife used with a sawing motion produces the cleanest cuts.
- These rolls can be prepared up to 4 hours in advance and kept refrigerated until serving.
- For a spicier version, mix some horseradish or wasabi into the cream cheese.
