Smoked Salmon Cream Cheese Roll

Ingredients

• 14 oz (400 g) smoked salmon slices

• 8 oz (225 g) cream cheese, softened

• 2 tbsp sour cream or Greek yogurt (optional)

• 2 tbsp fresh dill, finely chopped

• 2 tbsp fresh chives, finely chopped

• 1 tsp lemon juice

• 1 tsp lemon zest

• Salt and freshly ground black pepper

For Garnish

• Fresh chives

• Fresh dill

• Lemon wedges

• Cracked black pepper

Instructions

Step 1: Prepare the Filling

In a medium bowl, combine the cream cheese, sour cream, dill, chives, lemon juice, and lemon zest. Stir until smooth and creamy. Season with salt and freshly ground black pepper.

Step 2: Arrange the Salmon

Lay a large sheet of plastic wrap on your work surface.

Arrange the smoked salmon slices into a rectangle, slightly overlapping each slice to avoid gaps.

Step 3: Spread the Filling

Spread the cream cheese mixture evenly over the salmon, leaving about 1 inch (2.5 cm) uncovered along one long edge.

Step 4: Roll

Using the plastic wrap to help, tightly roll the salmon into a neat log.

Wrap securely and refrigerate for 2–4 hours, or overnight for cleaner slices.

Step 5: Slice

Remove the plastic wrap.

Using a sharp knife dipped in hot water, slice into 1-inch (2.5 cm) rounds.

Serving Suggestions

Serve with:

• Crackers

• Toasted baguette slices

• Bagels

• Cucumber slices

• Mixed greens

• Capers

• Lemon wedges

Tips

• Use premium-quality smoked salmon for the best texture and flavor.

• Allow the cream cheese to soften before mixing.

• Chill the roll thoroughly before slicing for perfect presentation.

• Wipe the knife clean between cuts for neat, restaurant-style slices.

Prep Time: 20 minutes
Chilling Time: 2–4 hours
Total Time: About 4 hours 20 minutes
Servings: 8–10 appetizer portions