Smoked Salmon Cream Cheese Rolls | Easy Party Canapés

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Finely dice 2 medium pickled gherkins into 1.5 to 2 mm slices, then into thin strips and finally into fine dice.

Top and tail 2 shallots, cut in half, peel, and finely dice them to the same size as the gherkins.

Roughly chop a small handful of fresh parsley, leaving in the young stalks if they are not too woody.

In a mixing bowl, combine 250 g of full fat cream cheese with the diced gherkin, diced shallot, chopped parsley, zest of 1 lemon, and a few cracks of black pepper. Mix until well combined.

Place the cream cheese mixture into a piping bag.

Lay 170-200 g of smoked salmon on a sheet of greaseproof or parchment paper, slightly overlapping each slice.

Place another sheet of greaseproof paper on top and gently roll it out with a rolling pin to compress the slices together.

Cut the end of the piping bag and pipe the cream cheese mixture across the center of the salmon.

Using the greaseproof paper to guide it, lift half of the smoked salmon over the cream cheese and lightly press it down.

Fold the paper back, leaving the salmon attached to the cream cheese, then repeat with the other side.

Wrap the salmon back up in the paper and roll it into a cylinder shape, tightening it off at each end.

Place the wrapped salmon in the freezer for 1.5 to 2 hours to firm up.

After 2 hours, remove the salmon from the paper and trim the ends with a knife dipped in hot water.

Slice the salmon into pieces of your chosen thickness, cleaning the knife between cuts by dipping it in hot water.

Place the slices onto a serving board or plate and decorate with fresh herbs, extra lemon zest, diced gherkin, or caviar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens