Smoked Salmon and Cucumber Rolls
Cucumber ribbons rolled around cream cheese, smoked salmon and dill. No cooking.
15 min
2 servings
Difficulty 2/5
Supper · Afternoon snack
Prep 15 min
A cold evening plate that takes a peeler and a quarter of an hour. The only thing that decides whether it works is how dry the cucumber ribbons are before they are filled.
Per serving
199
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Cucumber
300 grams
Smoked Salmon
120 grams
Cream Cheese
4 tablespoons (60 grams)
Dill
4 sprigs (8 grams)
Lemon
2 slices (14 grams)
Black Pepper
to taste
Steps
Run a peeler down the cucumber to get long 2 mm ribbons. Stop at the seeds — the seedy core will not hold a roll.
5 min
Lay the ribbons on paper towel for ten minutes. Wet cucumber unrolls itself in the fridge.
10 min
Spread each ribbon thinly with cream cheese, lay a strip of smoked salmon and a little dill along it, and roll it up from the short end.
5 min
Stand the rolls on a plate, squeeze the lemon over them and grind pepper on top.
2 min
Serving suggestion
Serve cold, straight from the plate, with a slice of rye bread if the evening needs more.
Storage
Eat the same evening. After a night in the fridge the cucumber weeps and the rolls fall open.
Notes
The ten minutes of draining count as resting, not cooking — nothing in this recipe is heated.
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