I was surfing food blogs when I came across this post on “Zucchini Rolls with Salmon and Cream Cheese” that looked really tasty. I ended making some changes to the recipe. I changed the zucchini to cucumber and swapped the chives for dill. The “Cucumber and Smoked Salmon Rolls with Dill Cream Cheese” were really good and they were simple to make. (Note: A mandoline really helps to slice the cucumbers thinly.)
I learned something new; the difference between hot and cold smoked salmon. Hot smoked salmon is essentially “cooked” by the heat of the smoke. For cold smoked salmon the smoke is cool when it gets to the salmon and it is essentially cured. (Cold smoked salmon is called lox when when herbs are used.) I was able to find some nice looking hot smoked salmon at the St. Lawrence market.
The dill cream cheese mixture is amazing all by itself. I imagine that it would go nicely on crackers or crostini or pitas, etc. You might want to make the dill and cream cheese mixture a little bit ahead of time to give the flavours a chance to mingle.
Cucumber and Smoked Salmon Rolls with Dill Cream Cheese
- 4 ounces cream cheese
- 1 tablespoon lemon juice
- 3 tablespoons dill (chopped)
- 1 clove garlic (chopped)
- salt and pepper to taste
- 1 english cucumber (thinly sliced)
- smoked salmon
- Mix the cream cheese, lemon juice, dill, salt and pepper.
- Place some of the cream cheese mixture and salmon on a piece of cucumber and roll it up. Secure the roll with a toothpick.