Smoked or Lightly Salted Salmon Rolls

Ingredients

• Lightly salted or smoked salmon - 250g / 8.8 oz (thinly sliced, ideally long slices
• Cream cheese (full-fat, e.g. Philadelphia) - 150 g / 5.3 oz, softened
• Crab sticks (imitation crab/surimi) - 100 g / 3.5 oz (approx. 5 standard sticks), very finely chopped or shredded
• Fresh chives - 10 sprigs (=2 tablespoons finely chopped)
• Fresh dill - 1 tablespoon finely chopped (15 ml)
• Lime zest - from 1 lime (= 1-2 teaspoons / 5-10 ml)
• Capers - 1 tablespoon (15 ml), drained and finely chopped
• Freshly ground black pepper - to taste (a few grinds, don't overdo it)
For garnish / topping:
• Extra cream cheese - 50g / 1.8 oz, softened and whipped until fluffy
• Extra capers, black sesame seeds, microgreens or tiny dill sprigs (optional but pretty

Cooking Instructions

In a medium bowl, combine the 150g cream cheese, finely chopped crab sticks, chives, dill, lime zest, chopped capers, and a pinch of black pepper. Mix thoroughly until everything is evenly distributed. Taste and adjust seasoning if needed (it should be fresh and zesty).

Lay a slice of salmon flat on a clean surface or cutting board. Spread a thin layer of the cream cheese mixture (about 1-1.5 teaspoons) over the salmon, leaving a small border on one short end.

Starting from the filled end, gently roll up the salmon into a tight roll.
Place seam-side down. Repeat with the remaining salmon slices.

If the rolls feel soft, chill them for 20-30 minutes - this makes them easier to slice and helps them hold shape.

Using a very sharp knife, slice each roll into 3-4 bite-sized pieces (about 2-3 cm / 1 inch each).

Arrange the pieces cut-side up on a serving platter so they look like little sushi rolls.

Whip the extra 50g of cream cheese with a spoon or small whisk until light and fluffy. Transfer to a piping bag (or use a zip-lock bag with the corner snipped off) and pipe small dollops on top of each roll.

Garnish with a few capers, black sesame seeds, microgreens, or tiny dill sprigs for that restaurant look.

Chef's Note

Serve immediately or keep refrigerated until ready to serve (up to 4 hours).

Enjoy! These disappear in seconds at any party!