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!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsMakes ~16 mini roulades
For the Roulades:
225 g smoked salmon slices (cut evenly)
Fresh dill sprigs or microgreens, for garnish
Optional: lemon wedges or capers for serving
For the Herbed Cream Cheese Filling:
170 g cream cheese, softened
1 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
½ tsp lemon juice
Salt & pepper to taste
Make the Herbed Cream Cheese Filling
1
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.
Assemble the Roulades
2
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.
Slice and Serve
3
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.
Serving Ideas
4
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.
Tips & Variations
5
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.
Ingredients Makes ~16 mini roulades
For the Roulades:
225 g smoked salmon slices (cut evenly)
Fresh dill sprigs or microgreens, for garnish
Optional: lemon wedges or capers for serving
For the Herbed Cream Cheese Filling:
170 g cream cheese, softened
1 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp lemon zest
½ tsp lemon juice
Salt & pepper to taste
Directions Make the Herbed Cream Cheese Filling
1
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.
Assemble the Roulades
2
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.
Slice and Serve
3
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.
Serving Ideas
4
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.
Tips & Variations
5
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.
Smoked Salmon Roulades with Herbed Cream Cheese
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