A delightful, elegant appetizer that brings together the silky richness of smoked salmon and the tangy freshness of herbed cream cheese. These roulades are light, flavorful, and visually stunning — perfect for brunches, cocktail parties, or refined canapés. Serve chilled for a refreshing bite!
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In a small bowl, combine cream cheese, dill, chives, lemon zest, lemon juice, salt, and pepper.
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Mix until smooth and well incorporated.
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Taste and adjust seasoning as needed.
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Lay a slice of smoked salmon flat on a clean surface or parchment paper.
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Spread a thin, even layer of the herbed cream cheese over the salmon.
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Starting at one end, roll the salmon slice tightly into a log shape.
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Repeat with remaining salmon slices and filling.
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Chill the roulades in the refrigerator for 10–15 minutes to firm up (optional but recommended).
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Using a sharp knife, slice each roulade into 1–1.5 inch pieces.
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Arrange on a platter and garnish with fresh dill, microgreens, or lemon wedges.
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Serve atop cucumber rounds or rye crackers for an extra crunch.
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Pair with chilled Champagne, Sauvignon Blanc, or a light rosé.
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Can be served individually with cocktail picks for easy handling.
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Add a pinch of horseradish or wasabi for a spicy kick.
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Substitute the cream cheese for whipped goat cheese or mascarpone for variation.
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If using irregular salmon slices, gently overlap them to form a rectangle before spreading the filling.
Ingredients
Directions
-
In a small bowl, combine cream cheese, dill, chives, lemon zest, lemon juice, salt, and pepper.
-
Mix until smooth and well incorporated.
-
Taste and adjust seasoning as needed.
-
Lay a slice of smoked salmon flat on a clean surface or parchment paper.
-
Spread a thin, even layer of the herbed cream cheese over the salmon.
-
Starting at one end, roll the salmon slice tightly into a log shape.
-
Repeat with remaining salmon slices and filling.
-
Chill the roulades in the refrigerator for 10–15 minutes to firm up (optional but recommended).
-
Using a sharp knife, slice each roulade into 1–1.5 inch pieces.
-
Arrange on a platter and garnish with fresh dill, microgreens, or lemon wedges.
-
Serve atop cucumber rounds or rye crackers for an extra crunch.
-
Pair with chilled Champagne, Sauvignon Blanc, or a light rosé.
-
Can be served individually with cocktail picks for easy handling.
-
Add a pinch of horseradish or wasabi for a spicy kick.
-
Substitute the cream cheese for whipped goat cheese or mascarpone for variation.
-
If using irregular salmon slices, gently overlap them to form a rectangle before spreading the filling.