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!
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.
4 servings