These smoked salmon roll ups are a refreshing and nutrient-dense option for a light lunch or an elegant appetizer. They combine creamy textures with crisp vegetables for a sushi-inspired experience without the need for rolling rice.
List of ingredients
- 8 oz. smoked salmon – use cold-smoked for the best slicing consistency.
- ½ cup whipped cream cheese – provides a lighter texture than standard blocks.
- 2 Tbsp green onion, thinly sliced – use only the green parts for a milder taste.
- 2 tsp lemon zest – adds a bright, citrusy punch to the filling.
- 1 small Persian cucumber, sliced into thin strips – these are crunchier and less waxy than regular cucumbers.
- ½ of an avocado, sliced into thin strips – ensures a creamy contrast to the salmon.
- Everything But The Bagel Seasoning (EBTB) – used for adding texture and savory flavor to the exterior.
- 2 Tbsp soy sauce – for the dipping sauce base.
- 2 Tbsp lemon juice – provides acidity for the sauce.
- 1 Tbsp water – used to thin the sauce to the right consistency.
- 1½ tsp honey – a sweet substitute for mirin in the dipping sauce.
- 1 Tbsp green onion, sliced thin – for garnish and flavor in the sauce.
step-by-step instructions
- Prepare the dipping sauce: Combine the soy sauce, lemon juice, water, honey, and sliced green onion in a small bowl. Stir well and keep the mixture chilled in the refrigerator until serving.
- Mix the cream cheese filling: In a separate small bowl, combine the whipped cream cheese, sliced green onion, and lemon zest. Mix until the ingredients are evenly distributed and set the bowl aside.
- Setup the rolling station: Lay a large piece of plastic wrap flat on your counter. Sprinkle a layer of Everything But The Bagel Seasoning over the wrap.
- Arrange the salmon: Place the smoked salmon slices over the seasoning to form a small rectangle. Overlap the slices slightly to ensure there are no gaps in the roll.
- Apply the filling: Spread the prepared cream cheese mixture evenly across the surface of the salmon. Place the thin strips of cucumber and avocado in the center of the rectangle.
- Roll the salmon: Use the plastic wrap to carefully lift and roll the salmon over the cucumber and avocado. Continue rolling tightly until you reach the other side.
- Firm up the roll: Place the wrapped salmon roll in the freezer for 5 to 10 minutes. This step helps the roll maintain its shape during slicing.
- Slice and serve: Remove the roll from the freezer and carefully slice it into your preferred thickness. Serve immediately with the citrus soy sauce or on top of crackers.
Refining Your Preparation Technique
Use a Non-Serrated Knife for Slicing
A very sharp, straight-edged chef’s knife is essential for these rolls. Non-serrated blades glide through the salmon and vegetables without tearing the delicate fish. This ensures a clean, professional look for every slice.
Precision Slicing for Vegetables
Keep your cucumber and avocado strips between 1/4 and 1/2 inch thick. Slicing them too thick will make the roll bulky and difficult to seal. Thin strips allow the roll to stay tight and prevent the filling from pushing the salmon apart.
The Importance of Salmon Overlapping
When laying the salmon slices on the plastic wrap, make sure each piece overlaps the previous one by a small margin. This creates a continuous sheet of fish that acts as a structural wall. Without overlapping, the cream cheese and vegetables can ooze out of the gaps.
Proper Use of Plastic Wrap
The plastic wrap is not just for hygiene; it is a tool for compression. Pull the wrap tightly as you roll to compress the ingredients firmly. This tension is what keeps the roll from unraveling once it is sliced.
Ingredient Substitutions and Alternatives
Using Dairy-Free Cream Cheese
If you require a dairy-free version, substitute the whipped cream cheese with a plant-based alternative. Almond-based or cashew-based cream cheeses work well here. Ensure the substitute is spreadable to maintain the same ease of assembly.
Replacing EBTB with Sesame Seeds
If you do not have Everything But The Bagel seasoning, use a mix of black and white sesame seeds. This provides a classic sushi look and a nutty flavor. Be mindful of the salt levels, as sesame seeds are not as salty as EBTB.
Choosing Different Cucumber Varieties
While Persian cucumbers are ideal for their thin skin, English cucumbers are a great alternative. If using a standard garden cucumber, peel the skin and scoop out the watery seeds first. This prevents the roll from becoming too soggy.
Avocado Alternatives for Creaminess
If avocado is unavailable, you can use very thin strips of red bell pepper for a crunchier version. Alternatively, small pieces of mango can add a sweet contrast. Keep the replacement ingredients thin to ensure the roll closes properly.
Perfecting the Dipping Sauce
Adjusting the Salt Balance
Depending on the brand of soy sauce used, the dipping sauce may vary in saltiness. If it tastes too salty, add an extra teaspoon of water or a squeeze more of lemon juice. This balances the sodium with acidity and volume.
Enhancing Flavor with Fresh Ginger
For a more complex flavor profile, grate a small amount of fresh ginger into the citrus soy sauce. Ginger complements the smokiness of the salmon and the richness of the avocado. Stir it in well and let it sit for 10 minutes before serving.
The Role of Honey as a Sweetener
Honey provides the necessary sweetness and viscosity that usually comes from mirin. It helps the sauce cling to the salmon roll ups better. You can also use maple syrup or agave if you prefer a different type of sweetness.
Serving and Presentation Ideas
Pairing with Savory Crackers
While these can be eaten as standalone sushi-style bites, they are excellent on crackers. Ritz or Milton’s Crispy Sea Salt crackers provide a sturdy base and a salty contrast. Cut the rolls into thinner slices to ensure they fit perfectly on the cracker.
Creating a Party Platter
Arrange the sliced rolls in a circular pattern on a slate board or white ceramic platter. Place the dipping sauce in a small bowl in the center for easy access. Garnish the platter with lemon wedges and extra green onion curls for a professional look.
Adding Fresh Garnish for Visual Appeal
Top each slice with a tiny dollop of cream cheese or a single sesame seed. A small sprig of fresh dill also pairs beautifully with smoked salmon. These small additions elevate the dish from a simple snack to a gourmet appetizer.
Storage and Longevity
Airtight Container Storage
Store any leftover rolls in an airtight container to prevent the salmon from drying out. If the rolls are already sliced, place parchment paper between the layers to prevent them from sticking. This preserves the shape and texture of the slices.
Optimal Refrigeration Window
These roll ups are best consumed within 24 hours of preparation. Because of the fresh avocado and cucumber, they can lose their crispness and color over time. Keep them chilled at all times to maintain food safety and quality.
Preventing Avocado Oxidation
To prevent the avocado from browning, ensure the slices are fully encased in the cream cheese and salmon. The fat in the cream cheese acts as a barrier against air. If you are prepping them ahead of time, a light brush of lemon juice on the avocado helps.
Advanced Make-Ahead Strategies
Component Prepping
You can prepare the cream cheese mixture and the dipping sauce up to a day in advance. Store them in separate sealed containers in the refrigerator. This reduces the assembly time to just a few minutes when you are ready to serve.
Assembly Timing
Assemble the rolls a few hours before your event rather than the day before. This ensures the cucumber stays crisp and the salmon doesn’t absorb too much moisture from the vegetables. The short freeze step is still necessary right before slicing.
Chilling for Stability
If you find the rolls are too soft to slice cleanly, increase the freezer time to 15 minutes. Ensure you do not freeze them completely solid, as this will change the texture of the salmon. The goal is a firm exterior and a chilled interior.
Troubleshooting Common Issues
Preventing Filling Leaks
If the filling is oozing out, you may be using too much cream cheese or the salmon slices are not overlapping enough. Use a thinner layer of spread and ensure the salmon forms a solid, gap-free rectangle. Tighten your roll more firmly using the plastic wrap.
Solving Rolling Difficulty
Difficulty in rolling usually stems from overfilling the center. Limit the cucumber and avocado to one or two thin strips. If the roll feels unstable, use the plastic wrap to gently press the roll from the top down to compact the ingredients.
Managing Excess Moisture
If the rolls feel watery, pat the sliced cucumber with a paper towel to remove surface moisture before adding it to the roll. Excess water from the vegetables can break down the cream cheese bond. Keeping the vegetables dry ensures a stable structure.
Frequently Asked Questions
Can I use Lox instead of smoked salmon?
Lox is cured but not smoked, meaning it is saltier and has a different texture. While you can use it, cold-smoked salmon is recommended for this recipe because the smoky flavor pairs better with the lemon and cream cheese. If using lox, consider reducing the amount of EBTB seasoning.
How long do these stay fresh in the fridge?
They are best eaten the day they are made. However, they can be stored for up to 24 hours in an airtight container. After one day, the cucumber may release water and the avocado may begin to oxidize.
Can I make these without avocado?
Yes, you can omit the avocado entirely or replace it with something like thinly sliced bell pepper or baby spinach. The avocado provides creaminess, so if you remove it, you might want to add a slightly thicker layer of cream cheese.
How do I make a low-sodium version?
Use a low-sodium soy sauce for the dipping sauce and skip the EBTB seasoning on the outside. You can replace the seasoning with plain toasted sesame seeds. This significantly reduces the salt content without sacrificing the visual appeal.
Print
Easy Smoked Salmon Roll Ups
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: General
Description
These smoked salmon roll ups are so fun & perfect for a quick & easy lunch! They’re filled with a lemon & green onion cream cheese mixture, fresh cucumber & creamy avocado then rolled in EBTB seasoning!
Ingredients
- 8 oz. smoked salmon
- 1/2 cup whipped cream cheese
- 2 Tbsp green onion, thinly sliced
- 2 tsp lemon zest
- 1 small Persian cucumber, sliced into thin strips
- 1/2 of an avocado, sliced into thin strips
- Everything But The Bagel Seasoning (EBTB)
- 2 Tbsp soy sauce
- 2 Tbsp lemon juice
- 1 Tbsp water
- 1 1/2 tsp white grape juice
- 1 Tbsp green onion, sliced thin
Instructions
- Citrus Soy Sauce: Stir the soy sauce, lemon juice, water, white grape juice, and green onion together in a small bowl and keep it chilled in the refrigerator.
- Cream Cheese Filling: Mix the cream cheese, green onion and lemon zest together in a small bowl then set it aside.
- Prepare the Base: Lay a large piece of plastic wrap on the counter and sprinkle it with Everything But The Bagel Seasoning. Lay smoked salmon pieces over the seasoning to form a small rectangle, overlapping the slices slightly.
- Add Filling: Spread the cream cheese mixture over the salmon. Place the sliced cucumber and avocado in the center of the rectangle.
- Roll: Carefully use the plastic wrap to help roll the salmon over your cucumber and avocado and continue rolling until you reach the other side.
- Freeze & Slice: Place the salmon roll in the freezer for 5-10 minutes to firm up. Take the roll out and slice it to your preferred thickness.
- Serve: Serve with the citrus soy sauce or on your favorite crackers.
Notes
Black and white sesame seeds can be used instead of EBTB. For the best results, use a very sharp non-serrated knife for slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Snack
- Method: Cold Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg