Smoked salmon rolls

By Danielle Colley | Writer

Published 2 December 2024

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Several smoked salmon rolls are neatly arranged on a plate.

Add some style to your next dinner party with our smoked salmon and avocado rolls.

These rolls are a fantastic summer snack for your next get-together. With thinly sliced smoked salmon wrapped around cream cheese, Spanish onion and capers, they’re absolutely bursting with flavour. Be sure to spread the avocado and cream cheese mixtures gently onto the salmon to avoid tearing the fish. It’s best to leave the rolled salmon in the fridge for a couple of hours so the cream cheese can set and hold its shape when you slice it into rounds. Be sure to serve fresh from the fridge.

Prep time

10m

Cook time

2h 20m

Serves

7

Ingredients

8

Ingredients

200g light cream cheese, room temperature
1/2 lemon, juiced and zested
2 tbsp dill, finely chopped, and extra to garnish
Black pepper
1 avocado, cubed
2 tbsp baby capers
2 tbsp Spanish onion, finely chopped
200g smoked salmon

Method

Step 1:

Place softened cream cheese into a bowl and add lemon zest and dill. Add a crack of black pepper and mix well.

Step 2:

Place cubed avocado in a separate bowl with lemon juice, onion and capers. Mix gently to combine and coat avocado in lemon juice.

Step 3:

Lay a large piece of plastic wrap on the counter and spread your salmon out in a long layer. Try to create even coverage for your base.

Step 4:

Gently spoon the cream cheese onto half of the salmon and spread evenly using a spatula. You will need to be light handed so as not to tear the salmon.

Step 5:

Place a strip of avocado mix next to the cream cheese, then use the plastic wrap to roll the salmon up tightly into a long sausage.

Step 6:

Place in the fridge for 2 hours to help the roll set into shape. Remove from fridge, slice into rounds and serve with a garnish of picked dill.