Recipe: Smoked Salmon Roll-Ups

Smoked Salmon Roll-Ups

Thanks to longtime reader and frequent commenter llcwine for sharing this recipe for Smoked Salmon Roll-Ups. It’s refreshing and summer-y and just right for a socially distanced porch party where everyone is served their own plate. Each roll-up feeds 1 as an entree, 3 or so if served with other hors d’oeuvres.

Ingredients (per roll-up):
1 burrito-size flour tortilla
Softened cream cheese
1 large scallion, sliced thin (including some of the green part)
1 T red onion, finely chopped
½ t dried dill weed or 1 t fresh
2 T capers
1 t Everything Bagel seasoning (optional)
¼ c smoked salmon trim, chopped fine
¼ c cucumber, seeded and peeled if necessary and chopped fine

Smoked Salmon Roll-Up Assembly

Method: spread cream cheese in a thin layer to cover the surface of the tortilla, then distribute the other ingredients evenly except salmon and cucumber. Place the salmon trim in a line down the middle (see picture) and top with the cucumber. Roll tight, jelly roll-style, and wrap with plastic wrap. Refrigerate until cheese stiffens, at least 2 hours and ideally overnight. Remove plastic wrap* and cut roll into 1 ½ inch sections. Serve cold or at room temperature.

If you like Everything Bagel seasoning, try sprinkling some on the surface of the cut rolls.

*Our first rolls were a bit loose when we unwrapped them, but we found we could carefully peel them open then re-roll without damaging the insides.