THE DAIRY KITCHEN
Salmon and Cucumber Rolls
By THE DAIRY KITCHEN
Makes
24
Difficulty
Easy
Preparation
30 MINS
Cooking
0 MINS
These gorgeous rolls are a modern lighter take on the much loved classic pinwheel. Cute, fresh and so easy to prepare, they are the perfect canape to serve for summer entertaining.
Ingredients
2 lebanese cucumbers130g Australian Cream Cheese
1 teaspoon each of lemon zest and juice
2 teaspoons finely chopped fresh dill
pinch of sea salt and freshly ground black pepper
100g smoked salmon slices, cut into strips
Black and white sesame seeeds, to garnish
Handy Tips
Rolls can be made several hours in advance and keep very well covered in the fridge until ready to serve.
Substitute the lemon zest and dill for wasabi and finely chopped pickled ginger for a Japanese twist on this recipe.
Method
- Using a vegetable peeler, slice cucumber lengthwise into long ribbons until you reach halfway. Turn over and repeat until you reach the middle section that cannot be sliced and discard. You should make approximately 12 ribbons per cucumber. Lay cucumber strips on a clean workbench and pat dry with paper towel.
- Combine cream cheese , lemon zest and juice, dill, salt and pepper until just combined.
- Spread cream cheese over each cucumber ribbon leaving 1cm at the end uncovered. Top ribbons evenly with smoked salmon and roll up, toward the uncovered end, to enclose. Sprinkle with black sesame seeds and place on a serving plate. Serve immediately, or refrigerate until required.
