Smoked salmon roll ups sound fancy—and they are! They also happen to be incredibly easy to make. You only need a handful of ingredients, all rolled into one creamy, crisp, complex bite. A gorgeous smoked salmon appetizer to impress your friends or save them for yourself for keto sushi!
Despite how fancy they look, these smoked salmon roll ups come together easily with a bit of aluminum foil and a sharp knife
How to make Smoked Salmon Rolls with Cream Cheese and Caper Filling
Ingredients
- 4 ounces Blue Circle Smoked Salmon
- olive oil
- 6 ounces cream cheese
- 2 tablespoons small capers, drained, plus additional for serving, divided (optional)
- 1/2 medium red onion, finely diced
- 1 tablespoon chopped Italian parsley
- salt, to taste
- pepper, to taste
Directions
- Layer salmon slices on lightly oiled aluminum foil, overlapping slightly.
- Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste.
- Place thick line of cream cheese mixture along long side of salmon.
- Roll up salmon carefully with help of aluminum foil, similar to sushi roll.
- Chill in refrigerator 2-3 hours or overnight to firm up roll.
- To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces.
- Place rolls on serving plate and garnish with additional capers, if desired.
Notes:
Wild vs. farmed salmon
– Even though it’s slightly more expensive, we always purchase wild-caught salmon over farmed salmon, as farmed has a higher concentration of contaminants.
Whipped vs. regular cream cheese – whipped will give you a lighter, fluffier texture. Plus it’s easier to spread over the salmon roll.
A few tweaks:
- Add some spice, such as wasabi or sriracha.
- Or your favorite sushi ingredients, add nori, more avo, maybe some crab?
- Make it a more traditional sushi with sushi rice and seaweed.
- Add a sauce, Asian salmon sauce would be delicious drizzled over these roll ups.
Recipe courtesy of chef Nora Pouillon
SOURCE: Blue Circle Foods
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