Smoked salmon rolls with avocado and cucumber cream cheese
These smoked salmon rolls are filled with a creamy, zesty avocado and cucumber cream cheese, enhanced by horseradish and sesame butter. A refreshing appetizer perfect for gatherings, they are easy to assemble and packed with flavor.
Cook time 0 min
Prep time 10 min
Ingredients:
3.50 oz smoked salmon1/2 avocado
1/2 cucumber
3 tbsp cream cheese
1 tbsp horseradish
1/2 tsp sesame butter
Smoked salmon and horseradish rolls with avocado and cucumber cream cheese are a delightful and refreshing appetizer that combines the rich, smoky flavor of salmon with the creamy textures of avocado and cream cheese. The addition of horseradish and sesame butter gives these rolls a unique and tantalizing kick, making them perfect for entertaining or as a sophisticated starter to any meal.
Instructions:
- Cut the avocado in half and remove the pit.
- Scoop out the flesh from one half and place it in a small bowl.
- Mash the avocado with a fork until smooth.
- Peel the cucumber if desired, and then slice it in half lengthwise.
- Use a spoon to scrape out the seeds if preferred.
- Grate or finely chop the cucumber and place it in a colander.
- Lightly squeeze the grated/chopped cucumber to remove excess moisture.
- In a medium bowl, combine the mashed avocado, grated cucumber, and cream cheese.
- Add the horseradish and sesame butter to the bowl.
- Mix well until all ingredients are thoroughly combined and you have a smooth, creamy mixture.
- Lay out the smoked salmon slices on a clean work surface or large plate.
- If the slices are very large, you may want to cut them into smaller, manageable strips for easier rolling.
- Take a small spoonful of the avocado and cucumber cream cheese mixture and place it at one end of each smoked salmon slice.
- Carefully roll the salmon slice around the filling, creating a neat roll.
- Arrange the smoked salmon rolls on a serving platter.
- If desired, garnish with additional slices of cucumber, avocado, or a sprinkle of sesame seeds.
- Serve immediately or refrigerate until ready to serve.
These smoked salmon and horseradish rolls are not only delicious but also easy to prepare. The combination of flavors and textures makes them an irresistible dish that will impress your guests. Serve them chilled for a refreshing treat that's both light and satisfying.
Smoked salmon rolls with avocado and cucumber cream cheese FAQ:
Smoked salmon rolls can be refrigerated for about 1-2 days. It’s best to consume them fresh for optimal flavor and texture.
Yes, you can substitute cream cheese with Greek yogurt for a lighter option, or use dairy-free cream cheese if you need a vegan alternative.
Store leftover smoked salmon rolls in an airtight container in the refrigerator. To maintain freshness, wrap them individually with plastic wrap.
A ripe avocado will yield slightly to gentle pressure when squeezed. It should feel firm but not hard.
Yes, you can prepare the cream cheese mixture a few hours ahead of serving. To prevent browning, cover it tightly with plastic wrap or store it in an airtight container.
Cooking Tips:
- Use fresh, high-quality smoked salmon for the best flavor and texture.
- Make sure the avocado is ripe, so it blends smoothly with the cream cheese.
- Drain the cucumber pieces well after dicing to avoid excess water in the cream cheese mixture.
- For an extra touch, garnish the rolls with finely chopped fresh dill or chives.
- Refrigerate the rolls for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
1 ServingsCalories 410kcal
Protein 24g
Carbohydrates 20g
Fiber 8g
Sugar 7g
Fat 27g
More recipes
Bruschetta alla melanzane (eggplant bruschetta)
Delicious eggplant bruschetta with garlic and spearmint.
05 May 2026Thai fishcakes with dipping sauce
Savory Thai fishcakes served with a tangy salsa dipping sauce.
05 May 2026Shrimps with three dipping sauces
Delicious grilled shrimp served with three tasty dipping sauces.
05 May 2026Salt and pepper shrimps with lime mayonnaise
Crispy salt and pepper shrimp served with lime mayonnaise.
05 May 2026