Chatelaine Smoked Salmon Roll on Cucumber Recipe
These elegant smoked salmon cucumber rolls are inspired by Chatelaine and make the perfect no-cook appetizer. They're light, refreshing, low in carbs, and packed with protein and omega-3s. Ideal for summer gatherings, brunches, or healthy snacking.
Ingredients
2 long English cucumbers
8–10 oz smoked salmon (wild-caught preferred)
1 cup cream cheese, softened
3 tbsp lemon dill vinaigrette (optional, enhances flavor)
2 tsp fresh dill, chopped
1 tsp lemon zest
Salt and pepper to taste
Instructions
Slice the cucumbers using a mandoline or peeler to get long, thin ribbons. Avoid the seedy center part.
In a small bowl, mix cream cheese, lemon dill vinaigrette, lemon zest, salt, and pepper until smooth.
Spread a thin layer of the cheese mixture on each cucumber ribbon.
Add a strip of smoked salmon over the cheese layer and sprinkle with chopped dill.
Roll up each cucumber slice tightly from one end to the other.
Secure with toothpicks if needed and serve immediately or refrigerate for up to 4 hours.
Notes
- Use zucchini ribbons for a firmer bite if cucumbers are too soft.
- Make it dairy-free with plant-based cream cheese.
- Add capers or red onion for extra flavor and contrast.
- If preparing ahead, place a damp paper towel over the rolls before storing in an airtight container.